Best One-Pot Beef Bowl: No Side Dishes Needed

This beef bowl is a complete meal in itself, with tender beef, mushrooms, bok choy, and rice. It's one of the best one-pot meals! You can make it with simple ingredients that you probably have in your pantry.~

■ Main Ingredients: Beef (tenderloin/80g), king oyster mushroom (50g), bok choy (45g), white rice (170g), ginkgo (10g), button mushroom (30g), cooking oil (2T), red bell pepper (10g)

■ Meat seasoning ingredients: dark soy sauce (1/2t), cooking wine (1t), black pepper powder (a pinch)

■ Sauce ingredients: oyster sauce (1/2T), chicken powder (1/2t), minced garlic (1/2t), sesame oil (1t), soy sauce (1t), cooking wine (1t), minced ginger (1/2t), water (3/4 cup/150ml), water (2T), potato starch (2T)

■ One of thee best one-pot meals for you and your beloved: Cooking Steps

1. Cut the beef (tenderloin/80g) into bite-sized pieces and season with dark soy sauce (1/2t), black pepper powder (a pinch), and cooking wine (1t).

2. Cut the red bell pepper (10g) and king oyster mushroom (50g) diagonally for easier eating. Remove the stem of the button mushroom (30g) and cut into bite-sized pieces. You can peel off the skin of the button mushroom by gently scraping it with a knife.

3. Cut off the base of the bok choy (45g) and cut into two pieces.

4. To make the sauce, combine cooking wine (1t), soy sauce (1t), oyster sauce (1/2t), minced ginger (1/2t), minced garlic (1/2t), chicken powder (1/2t), and water (3/4 cup/150ml) in a bowl.

5. To make the starch, mix potato starch (2T) and water (2T) in a small bowl.

6. Stir-fry the beef in a hot pan until browned. You can use a lean cut of beef instead of tenderloin if you prefer.

7. Heat cooking oil (2T) in a hot wok and add red bell pepper, button mushroom, king oyster mushroom, and ginkgo (10g). Stir-fry for a few minutes until crisp-tender. If you use frozen ginkgo, rinse them with water and pat dry with a paper towel before adding them to the wok. They will add a nice nutty flavor to the dish.

8. Add the cooked beef and bok choy to the wok and pour the sauce over them. Stir-fry until everything is well coated and the sauce is slightly thickened.

9. Add the starch and sesame oil (1t) and stir-fry until the sauce is glossy and smooth.

10. Serve the beef and vegetable mixture over rice (170g) in a bowl. You can adjust the amount of rice and sauce according to your preference.

This recipe is by Chef Sang-hyun Cheon, who has over 30 years of cooking experience and was a former executive chef of the Blue House.

(Source: EBS)