Steps

1. Lay 3 slices of thinly sliced beef on a cutting board, overlapping them slightly. Season with a pinch of salt and a pinch of pepper, then dust with all-purpose flour.
   🕒 01:10
2. Place shiso leaves on top and roll tightly from one end.
   🕒 02:20
3. Repeat the process: lay 3 slices of thinly sliced beef, overlap slightly, season with a pinch of salt and a pinch of pepper, and dust with all-purpose flour. Place the previously rolled meat at one end, add more shiso leaves, and roll tightly. Continue this process.
   🕒 05:14
4. Wrap the roll steaks in plastic wrap and chill in the freezer for about 30 minutes until firm.
   🕒 05:43
5. Cut the chilled meat into 2cm thick slices, remove the plastic wrap, and dust with all-purpose flour.
   🕒 06:10
6. Heat 1 tbsp of olive oil in a frying pan over medium-low heat. Add sliced garlic, if desired, and sauté until lightly colored, then remove.
   🕒 07:22
7. Place the roll steaks in the same frying pan, sear over medium heat until browned on all sides, then flip and cook through.
   🕒 09:00
8. Slice 200g of king oyster mushrooms and thinly slice 1 carrot (200g).
   🕒 09:53
9. In the same frying pan used for the beef, add the sliced king oyster mushrooms and carrots, 100g of chickpeas, and 1 tsp of unsweetened consommé. Sauté over medium heat.
   🕒 10:09
10. Once everything is cooked through, season with a pinch of black pepper.
    🕒 11:05
11. Assemble the bento boxes with 120g of cooked rice, the beef roll steak, and the sautéed vegetables.
    🕒 11:25
12. Garnish with 50g of edamame, 75g of cottage cheese, and 10 cherry tomatoes to finish. [Pro Tip!] If freezing, be sure to let the contents cool completely before sealing the lid and freezing. Sealing while hot will cause condensation, which can negatively affect the taste upon thawing.
    🕒 12:19