We had a super thick ribeye that needed to be cut. And we were too lazy to fire up the charcoal grill. So, husband filleted the ribeye and marinated it in soy sauce, minced garlic and sesame oil. Tokyo turnips are growing at our local farmers. So I brushed some olive oil and miso paste on them and threw them in the oven. Rice was made and that’s how we collaborated on one of our most delicious SIP meals AND THE KIDS LIKED IT!!
Sesame Steak Rice Bowl and Miso Turnips
- 4 cups cooked jasmine rice
- 1 1/4 lb ribeye, 2″ thick, filleted or 2 ribeyes 1″ thick
- 1/4 cup soy sauce
- 2 TBSP sesame oil
- 2 cloves of garlic, minced
- Bundle of turnips, sliced in half and greens removed.
- 2 TBSP miso paste (I used red but white would be good too)
- 2 TBSP olive oil
- Kimchi (optional)
- Nori Furikaki (add this to your kitchen staples)
- Gochujang (add this to your kitchen staples)
- 4 fried eggs
Preheat oven to 425 degrees.
Mix sesame oil, soy sauce and garlic. Marinate the meat with the sesame/soy mixture for 15-30 mins.
Mix olive oil and miso paste in another bowl. Put turnip bottoms on a baking sheet. Reserve the green tops. Brush half the miso dressing on the turnips. Bake for 12-15 mins.
While turnips are baking, heat pan on medium/high heat and cook steaks (reserve marinade). Remove and let rest under foil for 10 mins. In the same pan, add turnip green tops and miso dressing. Cook until wilted and remove to another plate. In same pan, add steak marinade and cook for 2 mins and drizzle over steak.
If you want to go wild, fry an egg to top your bowls.
Assemble rice bowls with a cup of cooked rice, turnips and steak on top, kimchi and all you other fixings on top.