Japanese beef, greens and rice bowl

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Preparation

20 minutes

Cooking

10 minutes

Serves

4

Oven Temp

High

Ingredients

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

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.

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