Cube Steak Rice Bowl

Name: Cube Steak Rice Bowl
Yield: 412 g
Ingredients: Chuck Flap Steak 120 g; Roasted Garlic (whole) 4 clove; Boiled Shiitake Mushrooms 20 g; Steamed Mung Bean Sprouts 100 g; White Rice 120 g; Butter 8 g; Teriyaki Sauce 40 g

508 kcal

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Ingredients

Main ingredients

Chuck Flap Steak 120 g
Roasted Garlic (whole) 2 clove
Boiled Shiitake Mushrooms 20 g
Steamed Mung Bean Sprouts 100 g
White Rice 120 g

Seasonings/Sauce

Butter 8 g
Teriyaki Sauce 40 g

Nutrition summary

Carbohydrates 62.04 g 49%

Protein 31.33 g 25%

Fat 15.32 g 27%

Serving size 412g

Cooking steps

1

Cut the beef into cube-shaped pieces.
2

Slice the onion and green onion.
3

In a pan, heat cooking oil and stir-fry the beef.
4

When the meat is partially cooked, add the onion and green onion and stir-fry together.
5

Season with soy sauce, sugar, and pepper.
6

Place the stir-fried ingredients on top of the rice.
7

Add an egg yolk on top, if desired.

Cube Steak Rice Bowl

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