【Bifstik Taco Rice】

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine breadcrumbs and milk in a bowl. Soak until softened, about 10 minutes.

Step 2

Combine beef, panade, dry sherry, coconut amino, in a large mixing bowl. Using your hands, mix the beef mixture until well combined.

Step 3

Divide the beef into 10 large patties. Make an indent in each piece by pressing your thumb into the center of the patty. Set aside on a tray. Heat oil in a large pan on high heat. Sear the patties in batches until a brown crust forms on both sides, about 2–3 minutes on each side. Set patties aside in a warm oven while you make the gravy.

Step 4

In the same large pan, add mushrooms and cook until well-browned. Set aside. Add oil to pan, then flour & cook for 1 minute. Add onions and cook until softened and well browned, about 5 minutes. Whisk in milk and water then bring to a boil. Season gravy with Worcestershire sauce, soy sauce, salt, and pepper. Stir until thick and smooth, then remove from heat.

Step 5

Heat a frying pan over medium heat and add the beef mince.

Step 6

Fry for a few minutes until well browned, then add the ådobu, coconut amino and bonito stock. Bring to a simmer and simmer, stirring occasionally until the stock is evaporated and the meat is flavourful.

Step 7

Place a mound of rice on a large oval plate and top with a quarter of the mince. Scatter with cheese, and then with lettuce. Lay a few slices of tomato on top and serve with the salsa.