Beef Short Plate Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is cooked with savory beef short plate and topped with mung bean sprouts or chives.
This pot rice is cooked with savory beef short plate and topped with mung bean sprouts or chives. The beef flavor seeps into the rice, and the vegetables add a crisp bite, making it a satisfying lunch or dinner.
Rice bowls · 40 minutes to cook
Tips: If using cooked rice instead of uncooked rice, you can skip adding water to the pot and simply stir-fry the beef and sprouts separately before serving them over the rice.
Tips: Add the sprouts at the very end, while the rice rests, to keep them crisp.
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Ingredients (1 serving)
- White rice — 1 bowl
- Thinly sliced beef belly — 80 g
- Mung bean sprouts — 70 g
- Soy sauce — 1 Tbsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Green onion — 10 g
- Sesame seeds — 1 tsp
- Water — 150 ml