Japanese beef, greens and rice bowl
Preparation
20 minutes
Cooking
10 minutes
Serves
4
Oven Temp
High
Ingredients
2 large Northern
Ireland Farm Quality Assured beef rump steaks
1 tablespoon light
olive oil
1 red onion, very
finely sliced
500g stir fry green
vegetables (pak choi, mange tout, sugar snap peas etc)
For the marinade
3 tablespoons soy sauce
2 tablespoons honey
2 teaspoons miso paste
Juice of 1 lime
1 inch ginger, peeled
and grated
2 cloves garlic,
peeled and grated
A pinch chili flakes
2 teaspoon cornflour,
mixed to a paste with 2 tablespoons of cold water
To serve
2 x 250g sachets of
cooked basmati rice
Method
• In a large, shallow dish, mix soy sauce,
honey, miso paste, lime juice,
ginger, garlic, chilli flakes and 2 tablespoons of cold water. Add the steak
and marinade for at least 10 minutes.
• Heat olive oil in a large frying pan to
very hot.
• Remove the steak from the marinade and cook
for 2 - 3 minutes on each side. Remove to a plate, cover with foil and keep
warm.
• Add red onion to the frying pan and cook
for a minute before adding green vegetables. Quickly cook until tender.
To serve
• Heat the rice as per packet instructions.
• To make the sauce, pour the marinade into a
small saucepan and boil for 2 minutes, stir in cornflour paste and boil for a
minute until thick.
• Slice the cooked steak and return to the
pan with its juices, green vegetables and coat in the sauce.
• Spoon rice into warm bowls, top with
vegetables and beef. Drizzle with sauce before serving.
