We hardly cook on weekdays because by the time I stumbled through the door from work/ school, it’s already 7pm and then it’s a mad rush to get the Bub fed, let her have some TV time while we have our dinner, shower the Bub and then tuck her into bed at about 9.30pm. Yes, she sleeps late. It’s not ideal for a young kid but I can’t force to go to bed any earlier so I choose to pick my battles.
After seeing a couple of pictures on our instagram feed mainly of this Beef Pepper Lunch cooked using the Nabe attachment of the Bruno, I was really tempted to give it a go. It looked fairly simple to replicate and a quick search on the internet revealed several recipes that I could quickly turn to.
I do have to qualify that the prep-work for this Beef Pepper Lunch is fairly quick and simple to put together. My helper and the in-law did majority of the prep work (for instance, cooking of the rice, buying the core ingredients like beef slices, corn and vegetables and making the sauce). So all I really needed to do to place all the ingredients neatly into the nabe pot, crank up the heat and cook the meal. 🙂
If you are wondering about the recipe, here’s one that Mama Libby (@thelittlebowgirl) came up with that I’m sharing over here.
- Sliced beef or pork belly
- 1 – 1.5 cups of cooked rice
- 1 egg
- 1/2 can of corn kernels
- edamame and spinach (optional)
- Amakuchi (Honey Garlic Soy) sauce – made with 1 tbsp vegetable oil, 2 tbsp chopped white garlic, 1 tsp minced garlic, 1/4 raw honey, 1 tbsp high quality soy sauce, 1/4 cup osyter sauce, 1 tsp corn starch and 1/4 cup water. Mix ingredients in a small pot, bring to boil for 3 – 5 minutes or until thickened and onions plus garlic are soft. Cool then blend and store in a glass jar.
- To cook the Pepper Beef Lunch meal in your Nabe Pot attachment on the Bruno, place all the ingredients neatly. What I did was to place the rice in the centre, make a small dwelling for the raw egg to be placed (last) and for the sides, place the beef slices, corn and edamame around it.
- Butter cubes to be added on the rice mixture for it will give the rice and the cooked ingredients a buttery taste.
- Crank up the heat to high on the Bruno hotplate, mix everything together, pour sauce in and ensure that the ingredients are cooked thoroughly before turning heat down.
That’s really just it!
Things are getting quite crazy on the personal front with Côté Maison and it’s going to be quite an insane roller-coaster ride for Libby and I! Wish us loads and loads of luck please!!