Prepare ingredients, cut okra with oblique blade, cut garlic into mud, mince onion, shred Beijing onion, squeeze out lemon juice, wash Thai rice, and cook in an electric cooker.
Evenly apply sea salt and black pepper on both sides of ox eye meat. Pour olive oil into the pot and heat it to about 40% oil temperature with medium fire. Add ox eye meat, fry it around the naked eye first, then put the naked eye flat in the pot and fry it on both sides until golden brown and slightly brown.
Fry okra in a pot until brown, and take it out for later use.
Put the minced onion and garlic into the pot and stir-fry over low heat until the onion and garlic turn golden brown. Pour sake in turn, evaporate the alcohol, and then pour a small bowl of miso, Japanese soy sauce and purified water. Bring the fire to a boil and turn it down until the sauce is slightly thick.
Pour lemon juice into the sauce and bring to a boil. Turn off the fire to taste. If you feel salty, you can add some sugar.
Slice the beef on the rice, cut the okra slope and put it next to the meat, decorate it with shredded onion and arugula, and then pour the sauce on it.