Japanese Beef & Rice Bowls with Roasted Broccoli & Carrots

Japanese Beef & Rice Bowls

with Roasted Broccoli & Carrots

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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These Japanese-style rice bowls highlight a traditionally sweet and savory sauce made with mirin, soy, and fresh scallions, which we’re using to coat tender beef and onion as they cook in the pan.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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ingredients
Japanese Beef & Rice Bowls with Roasted Broccoli & Carrots
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 1 cup Jasmine Rice
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 2 Tbsps Rice Vinegar
  • 1 Yellow Onion
  • 2 Scallions
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Soy Sauce
  • ¼ cup Cornstarch
  • 2 Tbsps Soy Glaze
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion. Thinly slice one half. Medium dice the remaining half. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, mirin, vinegar, sliced white bottoms of the scallions, and 1/3 cup of water

Roast the vegetables
2 Roast the vegetables

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Coat & cook the beef
4 Coat & cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook,  stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated  and the beef is just cooked through. Turn off the heat. 

Serve your dish
5 Serve your dish

Serve the cooked rice topped with the roasted vegetables and cooked beef and onion. Garnish with the sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion. Thinly slice one half. Medium dice the remaining half. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, mirin, vinegar, sliced white bottoms of the scallions, and 1/3 cup of water

2 Roast the vegetables

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

4 Coat & cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook,  stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated  and the beef is just cooked through. Turn off the heat. 

Coat & cook the beef
Serve your dish
5 Serve your dish

Serve the cooked rice topped with the roasted vegetables and cooked beef and onion. Garnish with the sliced green tops of the scallions. Enjoy!