Sticky Beef Bowls

Tuck into these fresh and vibrant sticky beef bowls

Preparation

10 minutes

Cooking

20 minutes

Serves

4

Oven Temp

Wok

Ingredients
Ingredients for the rice 
300g basmati rice
600ml vegetable stock

For the sticky beef
1 teaspoon light olive oil 
2 large Northern Ireland Farm Quality Assured rump steaks, trimmed and cut into thin slices
1 carrot, grated
1 courgette, grated
5 spring onions, trimmed and thinly sliced
1 red chilli, deseeded and finely sliced
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoon rice wine vinegar 
1 large garlic clove, crushed
1 inch piece of finely grated fresh ginger

To serve
1 packet of bok choy , lightly steamed
Method
Method for the rice
P
lace the rice and vegetable stock into a saucepan, bring to the boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 15 minutes. Then remove the pan from the heat and allow the rice to steam for 5 minutes. Do not remove the lid and do not stir the rice.

For the sticky beef 
Heat the olive oil in a large frying pan over a very high heat and stir fry the rump steak slices for 1 minute before adding grated carrot and courgette, sliced spring onions and chilli to the pan. Stir well before adding the soy sauce, honey, rice wine vinegar, crushed garlic and grated ginger. Continue to stir fry until the vegetables have softened slightly and the sauce is thick. 


To serve
Spoon warm rice into bowls, top with beef, vegetables and sauce and serve with lightly steamed bok choy or pak choi.

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