Grilled Steak Oyakodon Style - 香煎牛排滑蛋飯

I've always stocked some frozen meat and canned vegetables at home just in case the food runs out. In order to keep these stored ingredients fresher, I try my best to finish a portion and restock a new batch after a certain period. 

There were a few lower quality frozen steaks sitting in the freezer for quite some time. In order to switch these steaks into the wagyu beef I've been eyeing on, it's time to finish them off, in a delicious way!

Grilled steak oyakodon style -

Ingredients (for two)?

• 2 small steaks (mine is about 240 grams each)
• 2 eggs
• 2 red chilies
• 1 onion
• 2 tablespoons of tsuyu/dashi (I used triple concentrated katsuo flavored tsuyu)
• 1 tablespoon of mirin
• 1/2 cup of water
• Some sea salt
• Some freshly ground black pepper
• Some olive oil
• Some cilantro
• Some steamed white rice

How?

Make sure to take out the steaks from the fridge and wait till the meat reach room temperature before cooking. Sprinkle a thin layer of sea salt and freshly ground black pepper on both sides.

Drizzle about one tablespoon of olive oil on the grill pan and turn to medium high heat to warm up the pan first. Once the pan gets hot, add in the steaks and make sure not to move them around. The beef is still raw and might stick onto the grill, so we have to wait a little bit first. Sear the steaks about 3 to 4 minutes on each side, depending on the preferred rareness. For this recipe, I prefer the surface of the meat to be nearly burned and still slightly pink on the inside. 

Once done, remove from heat and let the beef rest for about 5 minutes before slicing. Again, the thickness of the steak slices all depends on your own preference. I was in the mood for chunky meaty bites so my steak slices here are fairly thick.

To make the egg mixture, break two eggs into a bowl. Also add in 2 tablespoons of tsuyu/dashi, 1 tablespoon of mirin or Chinese cooking wine, 1/2 cup of water. Mix all the ingredients and set aside for later use.

In the same pan, add in two more tablespoons of olive oil and turn to medium high heat. Add in peeled and sliced onion, sprinkle just a little bit of salt, some freshly ground black pepper, and finely chopped red chilies. Give it a quick stir and cook till the onion turns translucent.

Turn to high heat when the onion slices are done. Pour in the egg mixture and give it a quick stir so all the onion slices are "soaked" in the mixture. Turn off the heat right away and let the remaining heat continue to cook the eggs till about 80% doneness.

Scoop some rice into a bowl and pour the onion and egg mixture on top -

Top the mixture with steak slices and garnish with chopped cilantro -

Cilantro has recently becoming one of my favorite ingredients to use as a garnish and as a fresh "pop" of flavors for Asian dishes. It doesn't carry a strong kick as scallion or chives, but can still help in bringing out the flavor just as well. 

In addition, cilantro won't leave such strong after-taste or bad breadth in your mouth as uncooked scallion or chives. If you ever wanna give this recipe a try on a date night, cilantro will definitely be a good option that leads you to a romantic and odor free evening!