Umami-Filled but Inexpensive Beef Steak Bowl

• 300 grams Beef Steak
• 4 leaves Lettuce
• 3 clove Garlic
• 2 cuts Beef tallow
• 1 dash Salt and pepper
• 1 as much as you want Plain cooked rice
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Brandy (may be omitted)
• 1 Frying pan lid
• 1 Wrung-out damp towel

1. Take the meat out of the refrigerator at least 2 hours before cooking to bring it to room temperature.
2. This is essential.
3. Finely shred the lettuce and lightly soak in water.
4. Thoroughly drain and let chill in the refrigerator to get crispy.
5. Finely chop the beef fat.
6. You can probably get beef fat for free from the butcher.
7. If you don't have any, you can use butter instead and skip the next step.
8. Put half of the chopped beef fat into the frying pan and cook over medium heat until melted.
9. If you cut off the steak's fat and cook it until crispy, it has an umami flavor.
10. Once the beef fat has melted, add the garlic.
11. When fragrant, turn the heat to high, add the rice, and cook.
12. Once the rice has broken up, transfer to a rice bowl.
13. Clean the frying pan and melt the remaining beef fat over medium heat.
14. Now, season both of the sides of the meat with salt and pepper.
15. To ensure the umami flavor comes out, do this just before cooking.
16. Once the beef fat has melted, turn the heat to the highest level.
17. Once the pan starts smoking, remove the lumps of beef fat and start cooking the meat.
18. Cook well without moving until browned, then flip it over.
19. When you flip it over, cover it with a lid and place the pan on top of a wrung-out dampened towel.
20. When the temperature in the pan has fallen slightly, reduce the heat to medium-low and steam the meat.
21. It should take about 30 seconds to a 1 minute.
22. It will depend on how thick your meat is.
23. Remove the lid and return the heat to the highest level.
24. Once the heat has risen enough, add the brandy and flambe.
25. You may omit this step.
26. Transfer the meat to a plate.
27. Add the Sauce ingredients to the pan and heat until it begins to boil.
28. Reduce the heat and continue heating while mixing until the juices from the meat are evenly blended with the sauce.
29. Top the rice with the sauce, cut the meat, and put the meat on top of the rice.
30. If you cut the meat right after removing from the pan, the juices will pour out, so give it some time.
31. Finally, pour the remaining sauce over the meat to finish!
32. You can also use yakiniku kalbi, as well as other flavorings!

leaves lettuce, clove garlic, cuts, salt, much, soy sauce, mirin, brandy

Taken from cookpad.com/us/recipes/150724-umami-filled-but-inexpensive-beef-steak-bowl (may not work)