Hayashi Rice

Hayashi Rice (makes 2 servings)
1 tbsp neutral oil
1 medium onion, sliced
1 lb beef rib eye, sliced to 1/6 in
2 brown mushrooms, sliced to 1/6 in
Pinch salt
Pinch black pepper
500 ml water
4 cubes S&B Hayashi rice cubes https://amzn.to/4u287hM
4 cups cooked sushi rice, to serve
2 steamed broccoli, to serve
2 teaspoons heavy cream, divided

1. In a medium sized pot heat neutral oil on medium heat
2. Add onions and sauté until fragrant, around 1 minute
3. Add sliced ribeye and turn heat up to medium-high and cook until browned on both sides, around 4 minutes
4. Add mushrooms, salt and pepper, then reduce heat to medium
5. Once mushrooms are slightly softened, around 3 minutes, add water and cover with a lid
6. Reduce heat to medium-low to achieve slow simmer, and simmer for around 20 minutes or until beef has softened, skimming skum occasionally
7. Add Hayashi rice cubes, and stir to dissolve
8. Continue to cook without the lid to evaporate and reduce the sauce into a thick gravy, around 5 minutes
9. Once thickened, serve immediately alongside cooked sushi rice, broccoli, and a drizzle of heavy cream

*You can purchase Hayashi rice cubes at your large asian stores, or on amazon https://amzn.to/4u287hM