Sliced Blade Roast Rice Bowls with Sesame Ginger Slaw
Lean slices of boneless blade roast are seared, then served over rice with a crisp sesame-ginger slaw and a tangy soy dressing. A fresh, portable meal-prep bowl with a lighter Asian-inspired profile.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 180 g Boneless Blade Roast
- 50 g Carrot
- 60 g English cucumber
- 4 g Garlic
- 5 g Ginger
- 80 g Green Cabbage
- 10 g Green Onion
- 8 g Honey
- 75 g Rice
- 10 g Rice Vinegar
- 2 g Salt
- 6 g Sesame Oil
- 4 g Sesame seeds
- 18 g Soy Sauce
- 8 g Vegetable oil
Instructions
- Cook the rice using the packaging instructions, then fluff and set aside to cool slightly.
- Pat the boneless blade roast dry, season with salt and black pepper, and sear it in vegetable oil over medium-high heat until browned on all sides.
- Lower the heat, cover, and cook the roast until it reaches your preferred doneness, then rest it before slicing thinly.
- Shred the cabbage, grate the carrot, and slice the cucumber and green onion. Combine them in a bowl for the slaw.
- Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey to make the dressing.
- Toss the slaw with most of the dressing and sesame seeds so it stays crisp and flavorful.
- Assemble the meal prep container with rice on the bottom, sliced roast on top, and the sesame-ginger slaw on the side or over the bowl.
- Drizzle with the remaining dressing just before serving and reheat the roast and rice gently if desired.