Asian Inspired Brisket Bowl

Ingredients:

  • 1 lb Slow-cooked beef brisket (thinly sliced)
  • 1 cup Cooked jasmine or basmati rice (warm)
  • 1/2 cup Edamame (shelled and cooked)
  • 1 medium Carrot (julienned)
  • 1/2 Cucumber (thinly sliced)
  • 2-3 Green onions (chopped)
  • 1 tbsp Sesame seeds (to garnish)
  • For the Dressing:
    • 3 tbsp Soy sauce
    • 1 tbsp Sesame oil
    • 1 tbsp Rice vinegar
    • 1 tsp Honey (adjust to your sweetness preference)
    • Optional: Sriracha or chili flakes for heat (to taste)

Instructions:

  1. Prepare the Rice:

    • Start by cooking your jasmine or basmati rice according to package instructions. Once cooked, fluff it with a fork and set it aside. If you're prepping ahead, refrigerate the rice and warm it up before serving.

  2. Prepare the Toppings:

    • Beef Brisket: Thinly slice your slow-cooked beef brisket. If it's cold, heat it up in a skillet or microwave so it’s warm when you assemble the bowl.
    • Edamame: If you're using frozen edamame, quickly cook it according to package instructions (usually just a few minutes in boiling water or in the microwave).
    • Carrots: Julienne the carrots into thin strips. You can also use a mandoline slicer or pre-cut packaged carrots for convenience.
    • Cucumber: Slice the cucumber thinly. For extra flavor, you can lightly salt the cucumber slices and let them sit for 5 minutes to draw out excess moisture, then pat dry.
    • Green Onions: Chop the green onions into thin slices, using both the white and green parts.

  3. Make the Dressing:

    • In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey until smooth. Taste and adjust the honey if you prefer more sweetness or add more soy sauce if you like it saltier.
    • If you want a spicy kick, whisk in a teaspoon of sriracha or sprinkle in some chili flakes. Adjust the heat level to your liking.

  4. Assemble the Bowl:

    • In a large bowl, start with a base of warm rice. Arrange the sliced beef brisket on top of the rice, followed by edamame, julienned carrots, and cucumber slices.
    • Sprinkle with chopped green onions and sesame seeds for garnish.

  5. Drizzle the Dressing:

    • Pour the soy-sesame dressing over the assembled ingredients. Give everything a gentle toss to coat in the sauce and mix the flavors together.

  6. Serve:

    • Serve immediately while the rice and brisket are warm. If you like a bit more heat, add a drizzle of extra sriracha or sprinkle more chili flakes on top.

Serving Tips:

  • Add a Crunch: For some extra texture, top the bowl with crispy fried onions or toasted nori strips.
  • Fresh Herbs: Try garnishing with fresh cilantro or mint for an extra layer of freshness.
  • Meal Prep: This bowl can be made ahead of time, with the rice, brisket, and toppings stored separately. When ready to eat, just drizzle on the dressing and enjoy!

This bowl is a satisfying mix of textures and flavors—tender brisket, crunchy veggies, creamy edamame, and a punchy soy-based dressing. It’s quick, filling, and perfect for any time you want something both hearty and refreshing!

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