Why we love it:
- 11⁄4 pounds Tri Tip Beef (see substitutions list for other options)
- 5 Tablespoons Canola Oil (divided)
- 2 teaspoons White Sugar (divided)
- 21⁄2 teaspoons Kosher Salt (divided)
- 1 teaspoon Black Pepper (freshly ground)
- 1 cup Basmati Rice (White)
- 11⁄4 cups Water
- 3 Tablespoons Soy Sauce (or tamari)
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Mirin
- 1 teaspoon Fish Sauce
- 2 Limes (zest and juice of 1, the other sliced)
- 3 cloves Garlic (minced)
- 1 Red Onion (small and thinly sliced)
- 5 Green Onions (or up to 2x more, if you have more hanging around)
- 2 Roma Tomatos
- 1 Tablespoon Unsalted Butter (divided)
- 3 cups Arugula
1. PREP NOTES
Many of these ingredients are divided and used in two places, so we’ve listed the specifics under each step of the recipe below.
Dice the beef into 1 inch cubes and place in a bowl. To the beef add: 1 Tablespoon oil, 1 teaspoon of sugar, 1 teaspoon of salt and 1 teaspoon of pepper and stir well to combine.
Cover and let stand at cool room temperature for up to 2 hours; refrigerate if marinating longer. And, if you only have a few minutes to marinate, that will be just fine.
Combine the rice, a ½ teaspoon of salt and the water in a small pot with a fitted lid. Bring to a boil over high heat, then stir well and reduce to low. Cover. Steam for 16 minutes or until the rice is tender and water is absorbed. Turn off the heat and let it sit until you’re ready to serve.
4. SOY SAUCE MIXTURE
Whisk together all of the soy sauce, rice vinegar, mirin, fish sauce and the remaining sugar in a small bowl. Whisk until the sugar dissolves. Zest and juice one lime into the sauce. Slice the other lime into wedges and reserve.
Prep all of the vegetables and set out on a baking sheet or casserole dish by the stove so you’re ready to quickly sauté.
Thinly slice the red onion (cut in half and place cut side down. Slice WITH the grain...not in to half-moon rounds, but into julienne strips from the top to the bottom of the onion).
Chop the green onions into ½ inch long pieces, both white and green parts.
Slice the tomatoes into about 6-8 wedges each.
6. SHAKE THAT BEEF
You’re going to cook everything in 2 batches. You can mentally divide everything or actually separate into 2 piles. Set a 9 x 13 baking dish near the stove to catch the first batch when it’s done.
Use a large, heavy bottom pan, ideally with shallow sides - so a sauté pan, large cast iron skillet, or even a good wok if you have one.
Heat the pan over high heat and add 2 Tablespoons of canola oil to the pan. When it’s hot and shimmery, add ½ of the beef in a single layer. Cook about 3 minutes without moving it around! This will allow a crust to form on the bottom. Flip the cubes and cook 1 minute on the second side. Carefully pour off any excess grease.
To the beef in the pan, add ½ of each of the following: the red onion, green onion, tomatoes and garlic - and cook about 60 seconds, stirring as needed. Add ½ of the soy sauce mixture, stir and shake the pan to coat the beef.
Finally, add ½ the butter, and shake the pan to distribute evenly and melt.
Transfer beef and all of the sauce to the casserole dish.
Wipe the pan clean if there are any brown bits. Do it again! Start over high heat with the remaining oil. Add and cook the beef. Then the remaining onions, garlic, and tomatoes, and cook 60 seconds. Add the remaining sauce and cook. Then add the rest of the butter.
This time, add the first batch back to the pan to warm through for 1 minute and remove from the heat.
Arrange the arugula on a platter or plates, and top with the beef and onions. Pour sauce over top. Serve with rice on the side and garnish with the lime wedges.