<p>Typical teriyaki sauce has a lot of sugar, but this version uses Prunes and mirin for sweetness. You can work ahead by making the teriyaki sauce and using it to marinate the meat overnight. The next day, combine the steak, marinade, and onions in the slow cooker. All of the other components of the rice […]</p>
<p>Typical teriyaki sauce has a lot of sugar, but this version uses Prunes and mirin for sweetness. You can work ahead by making the teriyaki sauce and using it to marinate the meat overnight. The next day, combine the steak, marinade, and onions in the slow cooker. All of the other components of the rice […]</p>
Ingredients

Steak

    150 g / 1 cup Prune Bits
    240 ml / 1 cup hot water
    5 garlic cloves, coarsely chopped
    15 g / 1 tablespoon coarsely chopped ginger
    120 ml / 1/2 cup soy sauce
    80 ml/ 1/3 cup mirin
    15 ml / 1 tablespoon toasted sesame oil
    1.4 kg / 3 pounds boneless chuck steak
    1 yellow onion, sliced
    10 g / 1 tablespoon cornstarch

Rice Bowl

    15 ml / 1 tablespoon toasted sesame oil
    2 carrots, peeled and cut into 6 mm [1/4-in] matchsticks
    3 green onions, white and light green parts only, thinly sliced
    Salt
    1 garlic clove, smashed
    300 g / 3 cups sliced broccolini or broccoli florets
    600 g / 5 cups cooked brown rice
    15 ml / 1 tablespoon toasted sesame seeds
    Hot sauce, such as sriracha or gochujang

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Instructions

    To make the steak: In a blender, add prunes and hot water. Soak for 5 minutes to soften prunes, then add garlic, ginger, soy sauce, mirin, and sesame oil and blend together until smooth.

    Put the steak in the insert of a 5- to 7-quart slow cooker. Pour the prune-soy blend over the steak and top with onion. Cover and cook on high for 4 hours. Remove the meat from slow cooker and place on cutting board. Skim any fat from the surface of the sauce, then strain through a fine-mesh strainer into a saucepan. Bring to a simmer. In a small bowl, whisk together the cornstarch and 60 ml [1/4 cup] water. Whisk into the sauce and cook until the sauce thickens and reduces down to about 2 cups, 5 to 10 minutes.

    To make the rice bowl: In a large nonstick skillet over medium-high heat, warm 5 ml [1 teaspoon] oil. Add the carrots and green onions and season with a pinch of salt. Cook, stirring frequently, until carrots are lightly browned, 3 minutes. Transfer to a plate. Put the pan back on the stove and warm 2 tsp oil. Add garlic and cook until aromatic, about 1 minute. Add the broccolini and a pinch of salt and cook, stirring often, until broccolini is lightly charred and crisp but tender, 3 minutes. Transfer to plate with the carrots.

    To serve, divide rice between bowls. Slice the meat and put it on top of rice, then spoon sauce over the meat. Top with sautéed vegetables and sesame seeds. Serve additional sauce and hot sauce on the side.

    TIP: For a shortcut method, skim the braise in the final 20 minutes of cooking and add the carrots, green onions, and broccolini, allowing them to cook in the liquid instead of sautéing them separately. After slicing the meat, serve the vegetables and sauce directly from the slow cooker with rice.

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