Sinigang Beef Bowl with Coconut Jasmati® Rice

This indulgent and savory Sinigang Beef Rice Bowl served with coconut Jasmati® Rice is Chef Jordan Andino's signature dish at his restaurant, Flip Sigi.

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Total Time
180
Prep Time
30
Cook Time
150

Ingredients

  • null 2 cups, RiceSelect® Jasmati® White Rice
  • null 1 packet, sinigang base
  • null 1.5 lbs, short rib, boneless, 2-inch cubes
  • null 32oz water
  • null 1/4 cup, scallions, thinly sliced on a bias
  • null 1/4 cup, carrots julienne
  • null 1/4 cup, bok choy
  • null 1/4 cup, tomato
  • null 1/4 cup, coconut milk

Instructions

  1. Cook Jasmati® Rice according to package directions and set aside for later at room temperature.
  2. In a large stock pot combine the short rib, 32 ounces water, and sinigang packet.
  3. Bring to a rolling boil and then reduce heat with lid on to medium low and cook for 2 hours or until short rib falls apart when grabbing it, set aside after done cooking.
  4. Head a large sauté pan on high for 2 minutes without moving.
  5. Add 1 cup of the short rib braising liquid with the bok choy and cook on high until wilted.
  6. In a medium mixing bowl mix the cooked rice with coconut milk and set aside.
  7. Build the bowl: First, Place Rice as the base in a flat mound. Second, In the four corners of the bowl/platter/plate place the scallions in one area, the tomato in the other, the bok choy, and carrots in the other spots. Third, Pull the beef apart and place in the center on top of the rice. Lastly, Garnish with 1/4 cup scoop, or more, of the braising liquid.