Ingredients:

  • 1 lb (450g) Beef Sirloin, thinly sliced across the grain
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (15g) Brown sugar
  • 1 tbsp (15ml) Toasted sesame oil
  • 2 cloves Garlic, minced
  • 1/2 tsp (1g) Black pepper
  • 2 cups (400g) Short-grain white rice
  • 2.5 cups (600ml) Water
  • 1 tsp (5ml) Rice vinegar
  • 10 oz (280g) Fresh spinach, blanched and squeezed dry
  • 1 tsp sesame oil
  • 1 pinch salt
  • 2 medium Potatoes (300g), cubed small
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 cup (100g) Danmuji (Yellow pickled radish), sliced

Instructions:

  1. Rinse the short-grain rice three times until the water runs clear. Cook with 2.5 cups of water in a rice cooker or heavy pot. Once cooked, fold in the rice vinegar and let it cool slightly.
  2. In a bowl, whisk together soy sauce, brown sugar, toasted sesame oil, minced garlic, and black pepper. Toss the sliced sirloin in this marinade.
  3. Heat a skillet over medium-high heat. Sear the marinated beef in a single layer for 2-3 minutes until caramelized and nutty. Remove from heat.
  4. Blanch the spinach in boiling water for 30 seconds, shock in ice water, and squeeze dry. Toss with 1 tsp sesame oil and a pinch of salt.
  5. In the same skillet, sauté the cubed potatoes with 2 tbsp soy sauce and 1 tbsp honey over medium heat until the potatoes are tender and glazed.
  6. Assemble the bento boxes by dividing rice into the largest compartment. Arrange the beef, seasoned spinach, glazed potatoes, and sliced danmuji in the remaining sections.