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a shallow bowl with broad irregular pieces of white rice browned crisp on their undersides, finely crumbled beef in a light tan miso coating and small charred green broccoli florets, leaving some golden rice edges exposed
Melissa Hart

Crisp Rice Bowls with Beef and Broccoli

Cold rice pressed into a shallow layer fries into crisp-bottomed pieces that can hold up to the beef and broccoli without turning into a soft stir-fry bowl. Don't rush the first side by lifting it repeatedly; give the rice time to form a crust, then turn it in broad sections with a thin spatula. White miso and butter season the finely crumbled beef, while the broccoli chars separately, so this dinner has browned edges and a savory coating instead of the familiar thick oyster-soy sauce.
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Prep Time 1 hour 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups short-grain white rice rinsed and drained
  • 1 3/4 cups water plus 1/4 cup for broccoli
  • 3 tbsp neutral oil divided
  • 1 lb broccoli cut into small florets
  • 1 lb 90% lean ground beef
  • 2 garlic cloves minced
  • 2 tbsp white miso
  • 1 tbsp rice vinegar
  • 2 tsp honey
  • 3 tbsp warm water
  • 1 tbsp unsalted butter

Method
 

  1. Bring rice and 1 3/4 cups water to a boil in a saucepan. Cover, reduce heat to low and cook for 18 minutes, then rest covered off heat for 10 minutes. Spread no more than 1 inch deep on a clean tray and refrigerate promptly for at least 1 hour until cold.
  2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Press cold rice into an even layer about 1/2 inch thick and cook undisturbed for 9 to 11 minutes until golden underneath.
  3. Turn rice in broad sections and cook for 5 to 7 minutes more until crisp in patches. Transfer to a plate and keep warm.
  4. Heat the remaining tablespoon oil in a separate large skillet over medium-high heat. Add broccoli and cook for 4 minutes to brown several surfaces, then add 1/4 cup water, cover for 2 minutes and uncover to evaporate any liquid; transfer to a bowl.
  5. Brown beef in the broccoli skillet for 7 to 8 minutes, breaking it into fine crumbles and cooking to 160°F. Stir in garlic for 30 seconds.
  6. Whisk miso, vinegar, honey and 3 tablespoons warm water until smooth. Stir into beef with butter and cook for 1 minute, then fold in broccoli. Divide crisp rice into four bowls and spoon the beef mixture over part of each portion.