Sesame Steak Rice Bowls with Miso Turnips

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.

Enjoy!

SIP Wondrous White Bread

Ok, ya’ll. This is not the whole wheat, semi-healthy loaf of bread that’s full of fiber and good for … well, you know. No. This is the stuff we used to savor as cinnamon toast or flanking some bologna (the kind with a name). Yep. This is the good stuff with sugar and canola oil. YOLO! This is how I’m using my precious yeast.

Wondrous White Bread

  • 2 TBSP yeast
  • 1/4 cup sugar
  • 1 cup warm water
  • 3 1/2 cup flour (maybe less)
  • 1 1/2 tsp salt
  • 1 egg + 1 egg and 1 Tbsp water for egg wash
  • 1/3 cup canola oil
  • In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
  • Mix the canola oil, egg, and salt in a measuring cup. Add to the yeast mixture. Then slowly add enough flour to form a soft dough. I usually add 3 cups then slowly sprinkle more as the dough sticks to my fingers or the bowl. Knead for 5 minutes. Make sure you do this for a full 5 mins.
  • Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place (70-80 degrees) for 15 minutes.
  • Punch down the dough.  Knead for 1 minute. Take the dough and cut it in two. This can make a full loaf and a mini one. I would do 2/3 and 1/3.
  • Form each into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf.
  • Line loaf pans with parchment. Place each loaf in a pan. Brush thoroughly with egg mixture.
  • Let loaf sit while oven is preheating to 400 degrees F, or about 10 minutes. I arrange the rack to the upper part of the oven because my burner is on the bottom.
  • Carefully put the loaves in the oven. Bake for 20-25 minutes, until outside is golden brown and internal temperature of loaf registers 195 degrees. If the top starts to brown too much, lightly place foil over the top to stop browning.
  • Let cool. Slice & enjoy!