What’s for Dinner?

For the Beef

• 2½–3 lb boneless beef chuck roast, fat trimmed if desired
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• ¾ tbsp fresh grated ginger
• ⅓ cup low-sodium soy sauce
• 2½ tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp gochujang
• 2 tsp cornstarch, optional

Rice Bowl

• 2 cups cooked jasmine rice
• ¼ cup seasoned rice vinegar
• Pinch each sugar and salt
• Suggested toppings: cucumber, edamame, avocado, green onions, sesame seeds, crispy onions, lime, shredded carrots, kimchi, bean sprouts

Directions

1. Place beef in a 5–6 qt slow cooker and scatter onion over the top.
2. Whisk garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil and gochujang until smooth. Reserve ¼ cup sauce; pour the rest over beef.
3. Cook on low 8–10 hours or high 5–7 hours, until fork-tender. Shred beef.
4. Add reserved sauce. If desired, whisk cornstarch with 2 tsp water, stir into sauce and cook on high 5–10 minutes to thicken.
5. Return beef to sauce. Set aside about 2½ cups for tomorrow.
6. Toss cucumber with a splash of rice vinegar, sugar and salt. Spritz avocado with lime and salt. Build bowls with rice, beef and toppings.

Gochujang: A fermented chili paste that adds warm, slightly spicy flavor without overpowering the dish. Chili garlic sauce or sriracha can stand in if needed.

Ingredients

• Reserved Korean beef
• Sriracha mayo
• Sliced jalapeños
• Diced cucumber and avocado
• Green onion
• Toasted sesame seeds
• Coconut-lime rice
• Romaine leaves, separated

Directions

1. Prepare jasmine rice according to package directions, substituting coconut milk for the water. Squeeze in half a lime after cooking and toss.
2. Set everything out and let everyone build their own: romaine leaf, rice, beef, extras, then sriracha mayo.

Ingredients

• 2–2½ lb chicken breast, about 4 large breasts, sliced in half lengthwise
• 2 tsp brown sugar
• 1 tbsp paprika
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1 tsp Italian seasoning
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tbsp cornstarch
• 1 tbsp olive oil

Directions

1. Preheat oven to 425°F. Mix seasonings.
2. Pat chicken dry and slice lengthwise into even fillets, about ½-inch thick.
3. Drizzle with olive oil, add seasoning mixture and toss to coat.
4. Place on a baking sheet with at least 1 inch between pieces. Bake 9 minutes, flip, then bake 4–6 minutes more, until the thickest part reaches 165°F.
5. Rest 5 minutes. Set aside half the chicken for tomorrow and refrigerate in an airtight container up to 3 days.
6. Slice the rest and serve with rice pilaf and roasted Brussels sprouts.

Ingredients

• 3 tbsp extra virgin olive oil
• ½ medium yellow onion, finely diced
• Yesterday’s chicken, cut bite-size (or 1 lb raw boneless skinless chicken breast)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup uncooked long-grain white rice
• 2½ cups low-sodium chicken broth
• 2½ cups broccoli florets, bite-size
• 2 cups extra-sharp cheddar, shredded

Directions

1. Sauté onion in a little olive oil over medium heat until translucent. If using raw chicken, increase heat and brown it; if using leftover chicken, add and heat through.
2. Push chicken to one side. Add another tablespoon olive oil and sauté uncooked rice for a couple of minutes.
3. Add broth, bring to a boil, then reduce to a simmer and cover. Cook about 12 minutes.
4. Add broccoli, stir, cover and cook another 8 minutes on low, until broccoli and rice are tender.
5. Remove from heat and stir in half the cheese. Sprinkle remaining cheese on top, cover 1–2 minutes, and let it melt.