Kate's Cuisine

Jun 30 2011

Loco Moco

3 chili peppers, diced $0.75
1 onion, finely diced $0.47
2 pounds beef stewing cubes $10.50
2 tablespoons sesame oil, plus 2 tablespoons $0.48
Salt and pepper $0.01
2 cups pineapple juice $0.60
2 tablespoons Worcestershire sauce $0.24
1 tablespoon balsamic vinegar $0.14
2 tablespoons honey $0.22
2 tablespoons ground ginger $0.90
2 tablespoons ground cumin $1.10
1 teaspoon chili powder $0.47
1 tablespoon garlic powder $0.39
1 teaspoon ground mustard $0.03
2 tablespoons all-purpose flour $0.04
1 1/2 cups basmati rice $0.42
1 tablespoon butter $0.06
Salt and pepper $0.01
1 tablespoon sesame oil $0.12
3 eggs, whole $0.51
Salt and pepper $0.01
3 cups water Free

Total Cost    $17.47

1.) In a large bowl combine: pineapple juice, 1 tablespoon sesame oil, Worcestershire sauce, diced chili peppers, balsamic vinegar, honey, ginger, cumin, chili powder, garlic powder, ground mustard, salt, and pepper. Whisk so that all ingredients become thoroughly combined and place in a re-sealable bag.

2.) Rinse beef stewing cubes and pat dry. Place in bag with the marinade and turn to coat, making sure that all sides of every piece of meat is coated. Place in fridge for 2 – 4 hours.

3.) When ready to begin cooking, place basmati rice in a medium saucepan. Add water, 1 tablespoon butter, and salt. Cover and turn heat to high. Bring to a fast boil and then, keeping covered, turn heat to medium-low and cook until rice is tender and fluffs nicely with a fork, about 15 minutes.

4.) Meanwhile, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. When hot, add onions and saute just until they begin to soften, about 2 minutes.

5.) Remove meat from marinade, shake off excess and add meat to pan, reserving marinade for later. Brown meat on all sides, stirring regularly.

6.) Add 2 tablespoons of all-purpose flour to the reserved marinade and mix well to create a slurry. With a slotted spoon, remove meat from pan. Add slurry to the juices in the pan and bring to a full boil; boil until the mixture becomes thicker, about 5 minutes, stirring constantly. Return heat to low, add meat back to the pan, cover and simmer, stirring occasionally.

7.) Meanwhile, heat up one tablespoon of sesame oil in a large skillet over medium heat. One at a time, crack eggs into the pan, keeping them whole. Cook until top is set and white is completely cooked through, about 4 minutes.

8.) When eggs are finished cooking, bring the dish together: place one or two scoops of rice on a plate. Right beside the rice, place several pieces of meat. Spoon gravy over both the rice and the meat; top with an egg.

9.) Serve and enjoy!

Read the review here

No responses yet

Trackback URI | Comments RSS

Leave a Reply