As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie's San Francisco Chef Immersion. Recipe has not been tested in our kitchens.
1 pound Australian grassfed beef top sirloin
One 22-ounce bottle Heretic Brewing Company Evil Cousin Double IPA
¼ cup olive oil
1 Tablespoon minced garlic
Salt and pepper, to taste
2 cups dry long-grain rice, preferably basmati
2 Tablespoons olive oil
¼ cup diced onion
2 cloves garlic, minced
1 cup kimchee
4 eggs, poached
2 bunches flowering broccoli
Sesame seeds, toasted
Sliced green onion
Marinate the steak in the double IPA, olive oil, garlic, and salt and pepper to taste. Remove it from the marinade and sear the beef to rare; let it rest before slicing.
In a pot, sauté garlic, onion, and rice together until coated. Add 3 ½ cups water and a pinch of salt and bring to a simmer. Cover and steam until tender. Remove from heat and let the rice sit for 20 minutes. Fluff before serving.
Assemble each bowl with 1 cup steamed rice, 4 ounces sliced steak, ¼ cup kimchee, ¾ to 1 cup broccoli, and top each with a poached egg. Garnish with sesame seeds and green onion, as desired.