Turmeric Garlic Rice with Beef and Bok Choy
Turmeric forms the base of a spiced rice that is tossed through sauteed beef and bok choy to make a hearty all in one meal.
Turmeric Garlic Rice with Beef and Bok Choy
Serves 4 - 5
All-in-one meals are fun because they generally have loads of flavor and texture. This dish whose original inspiration was the packaged yellow rice my mom would use to make arroz con pollo is no exception. Turmeric and spices are cooked with rice to make a flavorful rice that is a perfect side dish by itself. This is not a fried rice dish so the rice is cooked then tossed through sauteed beef with bok choy added at the end to wilt and remain crisp. Serve with kimchi and jangajji to add bright acididy to finish.
“Recipe Tips:
1. I used my rice cooker and its measurements for cooking brown rice. Without a rice cooker I suggest using the same measurement of your preferred type of rice along with package directions for the correct amount of water. The seasonings stay the same.
2. For a fun alternative, caramelize about 1/3 lb of pineapple slices, chop into pieces and add after the the bok choy leaves have wilted.”
Ingredients
Rice
600ml (3 c) water
480g (2.25 c) glutinous brown rice, rinsed
14g (1 T) butter
1 t ground coriander
0.75 t ground turmeric
0.75 t onion powder
0.75 t garlic powder
0.75 t kosher salt
0.25 t dried thyme, rubbed
1/8 t ground white pepper
1 small bay leaf
Beef
300g (a little less than 0.75 lb) chuck eye, cut into 0.25 in dice
1 T chili garlic sauce or sriracha
1.5 t oyster sauce
1 t soy sauce
1 t mirin
1 t maesil
0.50 t ground black pepper
Pinch of kosher salt
Saute
300g (1 large) onion, finely diced
12 - 14 garlic cloves, minced
10g (2 t) ginger, minced
2 non spicy red chili, minced
1 – 2 cheongyang or serrano chili, minced
1.25 t kosher salt
1 t ground coriander
0.50 t gochugaru
0.25 t turmeric
0.25 t ground black pepper
0.25 t sugar
2 T soy sauce
454g (1 lb) bok choy, stems and leaves kept separate
Stems cut into 1 in pieces
Leaves cut into 1.5 in pieces, reserved for finishing
150g (a little more than 0.25 lb) white cabbage, sliced 0.25 in thick
Finishing
50g (4) scallions, sliced
Recipe Know-how
Rice
1. Place the rice ingredients into the bowl of a rice cooker.
Stir to combine.
Place in rice cooker and start.
Alternatively (see Recipe Tips), add rice, water and seasonings to a pot and cook as you normally would.
Continue on to the beef while cooking.
Beef
2. To a medium bowl, add beef ingredients and mix well with your hands.
Continue to mix until the beef has absorbed all of the liquid.
Allow to marinate while the rice cooks and the remaining ingredients are prepped.
Continue on to prepping and cooking the remaining ingredients.
When the rice is 10 minutes from being finished, begin the saute.
Saute
3. In a large saute pan, heat 1.5 T vegetable oil over medium-high heat.
Add the beef and cook stirring occasionally for 3 – 4 minutes or until browned and no red remains.
Add the onions and garlic and cook stirring occasionally for 4 – 5 minutes longer or until wilted and beginning to brown.
Add the seasoning and spices and cook for 1 minute longer stirring frequently.
Reduce heat to medium.
Add the soy sauce, stirring well to remove the fond from the bottom of the pan.
Add the bok choy stems and cabbage, stirring well to incorporate.
Cook for 2 minutes stirring occasionally.
The bok choy stems should turn bright green and the cabbage should be beginning to wilt slightly.
Remove and discard the bay leaf from the rice.
Using a rice spoon or the side of a heatproof rubber spatula, cut through and turn the rice over itself using the side of the spatula to fluff.
Add the rice to the saute and top with the bok choy leaves and scallions.
Continuing to use the rubber spatula, cut through the mixture using the side of the spatula to fold the ingredients together.
Fold the ingredients gently to prevent breaking the rice and do not stir or the rice may become gummy.
Taste for seasoning and adjust as desired.
4. Serve with kimchi and jjangachi, drizzling the soy brine over the rice.
