Beef and Rice Bowls with Creamy Sriracha Broth

Instructions

1. 1

   Measure the ingredients, thinly slice the green onion, keeping the white and green parts separate, and mince the garlic before handling the raw beef.

2. 2

   Put the raw rice and 600 ml water in a 2-litre saucepan with a tight-fitting lid. Bring to a boil over high heat, allowing 4–6 minutes, then cover and reduce to low. Cook for 18 minutes without lifting the lid. Remove from the heat and leave covered for 5 minutes. Prepare the beef and broth while the rice cooks.

3. 3

   Heat a 28 cm skillet over medium-high heat for 1 minute. Add the beef and cook for 7–9 minutes, breaking it into small pieces, until browned and at least 71°C/160°F on an instant-read thermometer. Retain the rendered fat.

4. 4

   Stir the green onion whites into the beef and cook for 1 minute. Add 42 g honey, 3 tbsp soy sauce, all the rice vinegar and all the sesame oil. Cook over medium heat for 2–3 minutes, stirring, until the liquid reduces to a glossy coating. Turn off the heat.

5. 5

   While the beef browns, combine the chicken broth, sriracha, tomato paste, garlic, remaining 1 tbsp soy sauce and remaining 14 g honey in a separate 2-litre saucepan. Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 4 minutes, stirring to dissolve the tomato paste.

6. 6

   Reduce the broth heat to low. Slowly stir in the milk, then the butter. Warm gently for 3–4 minutes, stirring, until steaming and approximately 74–80°C/165–176°F; do not let it boil.

7. 7

   Fluff the rested rice and divide among four large bowls. Add the glazed beef, ladle the hot broth around it and finish with the reserved green onion tops. Serve immediately.