Tokyo Beef & Rice Bowl

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. Peel and halve the onion. Thinly slice one half. Medium dice the remaining half. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and 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. 

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

While the vegetables roast, 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); 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. 

While the rice cooks, using your hands, separate the beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 cooked through. Turn off the heat. 

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