Description
Have you ever had jade rice? Its green color is from the juice of bamboo leaves and it has an earthy and tea-like flavor. It’s incredibly tasty and it’s such a nice change from the floral, light long-grain jasmine rice that I usually use for rice bowls.
Ingredients
- 1 cup Jade Rice
- ½ pounds Thin-cut Top Sirloin Tips
- 1 teaspoon Five Spice Powder
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Ground White Pepper
- 2 Tablespoons Vegetable Oil, Divided
- 1 clove Garlic, Minced
- 1 cup Sliced Portobello Or Shiitake Mushrooms
- 1 cup Sliced Canned Water Chestnuts
- 1 teaspoon Soy Sauce
- 8 spears Baby Corn
- ¼ cups Thinly Sliced Shallots
- ½ cups Lightly Packed Cilantro Leaves
Preparation
Cook jade rice in a rice cooker or on stove top. (For the stove top method, bring 2 cups of water to boil in a small saucepan over medium-high heat. Add rice; bring to a simmer. Cover and cook on low for about 20 minutes. Turn off the heat, uncover the lid and fluff the rice with a fork or spoon. Let it sit for 3–4 minutes before transferring rice to bowls.)
Season sirloin tips with five-spice powder, salt, and ground white pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Add meat and cook 2–3 minutes on each side depending on the thickness of the cut. Let it rest until it is cool to touch; cut steak(s) into strips.
In a medium skillet, heat remaining tablespoon of oil over medium high heat. Add garlic, mushrooms, water chestnuts, and soy sauce. Sauté for 5 minutes or until mushrooms are cooked.
Divide beef strips, sautéed vegetables, and baby corn between the bowls and arrange over rice. Top bowl with sliced shallots and cilantro leaves.
