Japanese and Onion Steak Rice Bowl with a Pear and Cucumber Salad

Put the steak in the freezer. In a medium-large pot over high heat, bring sushi rice, 2¹⁄₂ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Peel and slice onion. Peel and dice garlic and ginger. Slice pear. Slice radish. Peel carrot and slice carrot and cucumber into ribbons using your peeler. You can also slice the carrot and cucumber into thin rounds if easier.

Heat a pan on medium heat with a drizzle of oil. Add onions and cook until caramelised, about 5-7 minutes. Remove from the pan and set aside. In a bowl mix together cucumber, carrot, pear and radish. Toss in a little extra virgin olive oil and salt.

Slice the steak very thinly and brown in the same pan that you used to caramelise your onions. About 1 minute each side. Remove the steak from the pan and set aside.

In the same pan add garlic and ginger and cook for about 30 seconds - 1 minute (you can add more oil to the pan if needed). Turn the heat down, add sauce mix and simmer until sauce thickens slightly, about 5-8 minutes. Add the onions and steak back into the pan and warm through, about 1 minute.

Divide rice between bowls and top with steak, onions, sauce and pickled ginger. Top with optional egg if preferred. Serve with salad on the side and enjoy!

Put the steak in the freezer. In a medium-large pot over high heat, bring sushi rice, 2¹⁄₂ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Peel and slice onion. Peel and dice garlic and ginger. Slice pear. Slice radish. Peel carrot and slice carrot and cucumber into ribbons using your peeler. You can also slice the carrot and cucumber into thin rounds if easier.

Heat a pan on medium heat with a drizzle of oil. Add onions and cook until caramelised, about 5-7 minutes. Remove from the pan and set aside. In a bowl mix together cucumber, carrot, pear and radish. Toss in a little extra virgin olive oil and salt.

Slice the steak very thinly and brown in the same pan that you used to caramelise your onions. About 1 minute each side. Remove the steak from the pan and set aside.

In the same pan add garlic and ginger and cook for about 30 seconds - 1 minute (you can add more oil to the pan if needed). Turn the heat down, add sauce mix and simmer until sauce thickens slightly, about 5-8 minutes. Add the onions and steak back into the pan and warm through, about 1 minute.

Divide rice between bowls and top with steak, onions, sauce and pickled ginger. Top with optional egg if preferred. Serve with salad on the side and enjoy!

Put the steak in the freezer. In a medium pot over high heat, bring sushi rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Peel and slice onion. Peel and dice garlic and ginger. Slice pear. Slice radish. Peel carrot and slice carrot and cucumber into ribbons using your peeler. You can also slice the carrot and cucumber into thin rounds if easier.

Heat a pan on medium heat with a drizzle of oil. Add onions and cook until caramelised, about 5-7 minutes. Remove from the pan and set aside. In a bowl mix together cucumber, carrot, pear and radish. Toss in a little extra virgin olive oil and salt.

Slice the steak very thinly and brown in the same pan that you used to caramelise your onions. About 1 minute each side. Remove the steak from the pan and set aside.

In the same pan add garlic and ginger and cook for about 30 seconds - 1 minute (you can add more oil to the pan if needed). Turn the heat down, add sauce mix and simmer until sauce thickens slightly, about 5-8 minutes. Add the onions and steak back into the pan and warm through, about 1 minute.

Divide rice between bowls and top with steak, onions, sauce and pickled ginger. Top with optional egg if preferred. Serve with salad on the side and enjoy!

Put the steak in the freezer. In a medium pot over high heat, bring sushi rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Peel and slice onion. Peel and dice garlic and ginger. Slice pear. Slice radish. Peel carrot and slice carrot and cucumber into ribbons using your peeler. You can also slice the carrot and cucumber into thin rounds if easier.

Heat a pan on medium heat with a drizzle of oil. Add onions and cook until caramelised, about 5-7 minutes. Remove from the pan and set aside. In a bowl mix together cucumber, carrot, pear and radish. Toss in a little extra virgin olive oil and salt.

Slice the steak very thinly and brown in the same pan that you used to caramelise your onions. About 1 minute each side. Remove the steak from the pan and set aside.

In the same pan add garlic and ginger and cook for about 30 seconds - 1 minute (you can add more oil to the pan if needed). Turn the heat down, add sauce mix and simmer until sauce thickens slightly, about 5-8 minutes. Add the onions and steak back into the pan and warm through, about 1 minute.

Divide rice between bowls and top with steak, onions, sauce and pickled ginger. Top with optional egg if preferred. Serve with salad on the side and enjoy!

Put the steak in the freezer. In a medium pot over high heat, bring sushi rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Peel and slice onion. Peel and dice garlic and ginger. Slice pear. Slice radish. Peel carrot and slice carrot and cucumber into ribbons using your peeler. You can also slice the carrot and cucumber into thin rounds if easier.

Heat a pan on medium heat with a drizzle of oil. Add onions and cook until caramelised, about 5-7 minutes. Remove from the pan and set aside. In a bowl mix together cucumber, carrot, pear and radish. Toss in a little extra virgin olive oil and salt.

Slice the steak very thinly and brown in the same pan that you used to caramelise your onions. About 1 minute each side. Remove the steak from the pan and set aside.

In the same pan add garlic and ginger and cook for about 30 seconds - 1 minute (you can add more oil to the pan if needed). Turn the heat down, add sauce mix and simmer until sauce thickens slightly, about 5-8 minutes. Add the onions and steak back into the pan and warm through, about 1 minute.

Divide rice between bowls and top with steak, onions, sauce and pickled ginger. Top with optional egg if preferred. Serve with salad on the side and enjoy!

Put the steak in the freezer. In a medium pot over high heat, bring sushi rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Peel and slice onion. Peel and dice garlic and ginger. Slice pear. Slice radish. Peel carrot and slice carrot and cucumber into ribbons using your peeler. You can also slice the carrot and cucumber into thin rounds if easier.

Heat a pan on medium heat with a drizzle of oil. Add onions and cook until caramelised, about 5-7 minutes. Remove from the pan and set aside. In a bowl mix together cucumber, carrot, pear and radish. Toss in a little extra virgin olive oil and salt.

Slice the steak very thinly and brown in the same pan that you used to caramelise your onions. About 1 minute each side. Remove the steak from the pan and set aside.

In the same pan add garlic and ginger and cook for about 30 seconds - 1 minute (you can add more oil to the pan if needed). Turn the heat down, add sauce mix and simmer until sauce thickens slightly, about 5-8 minutes. Add the onions and steak back into the pan and warm through, about 1 minute.

Divide rice between bowls and top with steak, onions, sauce and pickled ginger. Top with optional egg if preferred. Serve with salad on the side and enjoy!