For the maple-simmered beef:
- 3.5 oz thinly sliced beef
- 2 tbsp + 1 tsp sake
- 1 tbsp + 2 tsp pure maple syrup (preferably amber syrup for its rich taste)
- ⅓ oz fresh ginger, peeled and minced
- 3 tsp soy sauce
- A pinch of sesame seeds
For the vegetables and rice:
- ½ carrot
- 1 celery stalk
- Maple vinegar, to taste
- A pinch of salt
- 4 broccoli florets
- A bunch of potherb mustard leaves
- ½ red chilli
- ¾ cup white rice
To make the beef:
- Heat a frying pan on medium heat and add the beef, sake and maple syrup. When the beef begins to change colour, add the ginger.
- Add the soy sauce and cook until all the liquid is absorbed. Then, sprinkle in the sesame seeds.
To make the vegetables:
- Cut the carrots and celery into bite-size sticks.
- In a bowl, mix the maple vinegar with salt.
- Put the carrots and celery into a storage jar, then add the maple vinegar mix and set aside until the flavours have blended, ideally for 24 hours.
- Drain the liquid and set aside the pickled vegetables.
- Boil water in a pan, adding a pinch of salt, and boil the broccoli for 6–8 minutes or until tender.
- Drain the liquid and leave the broccoli to cool.
- Cut the potherb mustard leaves into bite-size pieces and slice the red chilli. Add both ingredients to a bowl and sprinkle with a pinch of salt.
- Heat water in a saucepan and boil the rice.
- When the rice is cooked, place it in a bento box together with the potherb mustard leaves and red chilli.
- Serve the beef together with carrots, celery and broccoli in a separate bento box and enjoy.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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