Sliced Beef and Watercress Rice
- Cook
- 60 min
-
[RICE COOKING] [WHT]
[NORM] [4.0] 60 min
2.5 rice cups (450 ml) plain white rice, rinsed
330 ml water
1 ½ teaspoon kosher salt
⅔ lb (300 g) thinly sliced beef
1 ½ cups assorted mushrooms (cremini, shimeji, shiitake, etc.; about 150 g), cut into bite-sized pieces.
(Additional Ingredients = 450 g total)
1 ½ tablespoons soy sauce
1 ½ tablespoons sake
1 ½ tablespoons mirin
50 g green peas, boiled
Garnish
1 bunch watercress, coarsely chopped
Slice of lemon
In a bowl, combine all ingredients for Marinade. Add beef and massage to coat the beef. Set aside and let it marinate for 2–3 hours.
Add rinsed rice into the pot after thoroughly draining. Add in water and salt and lightly mix. Arrange the marinated beef and mushrooms evenly on top of the rice.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
Once the rice is cooked, add green peas and mix the rice gently using a spatula. In a separate bowl, toss watercress with olive oil, salt, and a squeeze of lemon. Garnish the rice with the dressed watercress and serve.
For every 330 g (11.6 oz) of additional ingredients, increase the setting by 1 rice cup when cooking mixed rice.
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