Sticky Beef Bowls

Tuck into these fresh and vibrant sticky beef bowls
Sticky Beef Bowls preparation time
Prep: 10 minutes
Sticky Beef Bowls cook time
Cook: 20 minutes
Sticky Beef Bowls preparation time Serves: 4
Sticky Beef Bowls preparation time Cook Using: Wok


Method for the rice

  • Place 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.


Ingredients for the rice

  • 300 g Basmati rice
  • 600 ml Vegetable stock

For the sticky beef:

  • 1 tsp 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 tbsp Soy sauce
  • 3 tbsp Honey
  • 2 tbsp 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