Sticky Beef and Mushroom Bowls

Preparation

10 mins

Cooking

15 mins

Serves

Oven Temp

Hot

Ingredients for the rice

300g basmati rice, washed

550ml vegetable stock

For the sticky beef

1 teaspoon rapeseed oil

2 shallots, peeled, cut in half and finely sliced

250g mushrooms, sliced

2 large Northern Ireland Farm Quality Assured rump steaks, trimmed and cut into thin slices

2 red chillies, deseeded and finely sliced

3 tablespoons soy sauce

3 tablespoons honey

The juice of a lime

1 large garlic clove, crushed

1 inch piece of finely grated fresh ginger

5 spring onions, trimmed and thinly sliced

1 tablespoon finely chopped coriander

For the rice

Place the rice and vegetable stock into a saucepan, bring to a boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 10 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 oil in a large wok or frying pan over a very high heat and stir fry the shallot until soft, then add the mushrooms and fry until golden.
Add steak slices and cook for 1 minute before adding chilli, soy sauce, honey, lime juice, garlic and ginger. Continue to stir fry for a minute or two until the sauce is thick.
Stir in spring onions and coriander.

To serve

Good Honest Food