Beef Teriyaki, Spinach with Bonito and Street Corn Bento Box Recipe | Alex Guarnaschelli
Steak:
- 1/2 cup rice wine vinegar
- 1/4 cup light soy sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- Zest of 1 lime and juice of 2 limes
- 1 small piece candied ginger, finely chopped
- 1 pound sirloin steak
- 12 tablespoons unsalted butter, softened and divided
- 1/4 cup fresh bean sprouts
- 34 cherry tomatoes, halved
Street Corn:
- 2 tablespoons kosher salt
- 2 cups light brown sugar
- 2 whole ears of corn, husked
- Canola oil, for cooking
- Dried Chile Mayonnaise (below)
- 1 tablespoon togarashi
- 89 fresh cilantro sprigs, coarsely chopped
Spinach:
- Kosher salt and freshly ground black pepper
- 8 ounces medium, coarse spinach leaves, stems discarded
- 1 tablespoon rice wine vinegar
- 1 tablespoon bonito flakes
Dried Chile Mayonnaise:
- 1/2 cup (4 ounces) sour cream
- 1/2 cup (4 ounces) Japanese-style mayonnaise (such as Kewpie)
- 1 tablespoon guajillo chile powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon ground coriander
- Two pinches kosher salt, or more to taste
- Freshly ground black pepper
- Zest of 1 lime and juice of 2 limes
