Skewered Beef Bowls ~ This skewered beef bowl is a recipe from Rachael Ray Everyday, that I had to try and then of course, had to riff. I mixed it up a bit by slicing the beef nice and thin, as Naomi instructed me is the traditional way and then added it to a bowl filled with Japanese seasonings, because I figure why not make it a multi-ethnic bowl? It might not make culinary sense, but it makes perfect eating sense. The furikake and togarshi give it a bit of punch and the miso-soy dressing gives it some depth.
If you ask Naomi she’ll tell you to add some bean sprouts and Thai basil with a squeeze of lime, but that’s not how our boys like it, so all the added lawn clippings were left out. Of course, I’m poking fun at her, but really, nobody has time for all that added fuss and fluff. Thankfully the boys and I are pretty simple, because those three ingredients I mentioned—I didn’t have them on hand and I wasn’t making a special trip to the store.
Especially not after a hard workout and making this dinner. I’ve been hitting the gym pretty hard after being out of it for three weeks, so bowls like this are helping me get lean and shed the Netflix 5 – that’s what I’m calling the extra 5 pounds I put on while being sick in bed for three weeks. My boys call it back fat. Nothing like kids to give you a mean dose of reality. Thankfully, they are just as happy to eat along with me as I mix healthy-ish dishes like this against my comfort food belt-busters.