Grilled Binchotan Beef Cutlet Bowl
A hearty bowl dish featuring a smoky grilled beef cutlet, served with a fragrant sauce and garnished with grilled vegetables.
Ingredients
- ●4 oz beef cutletpreferably ribeye or strip loin
- ●1 cup binchotan charcoalor substitute with other high-heat charcoal
- ●2 tbsp soy sauceor tamari for gluten-free option
- ●1 tbsp honey
- ●1 tbsp rice vinegar
- ●1 tsp sesame oil
- ●1 tsp grated ginger
- ●1/4 cup green onionschopped for garnish
- ●1 tbsp sesame seedsfor garnish
Instructions
- 1
Preheat binchotan charcoal grill to 400°F (200°C).
- 2
Season beef cutlet with salt and pepper.
- 3
Grill beef cutlet for 4-5 minutes per side, or until it reaches 130°F (54°C) for medium-rare.
- 4
Let the beef rest for 5 minutes before slicing it thinly against the grain.
- 5
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
- 6
Bring the sauce to a simmer over medium heat and cook for 2-3 minutes, or until it thickens slightly.
- 7
To assemble the bowl, place a portion of the sliced beef on a bed of greens, then drizzle with the fragrant sauce.
- 8
Garnish with chopped green onions and sesame seeds.
- 9
Serve immediately and enjoy!