Home » Beef Recipes » Japanese flavoured beef, greens and rice bowl
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Equipment
- small saucepan
- Frying pan
- Small bowl
- Juicer
- measuring spoons
- peeler
- grater
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Ingredients
- 2 Large Northern Ireland Farm Quality Assured beef rump steaks
- 1 tbsp Light olive oil
- 1 Red onion very finely sliced
- 500 g Stir fry vegetable (pak choi, mange tout, sugar snap peas etc)
For the marinade
- 3 tbsp Reduced salt soy sauce
- 2 tbsp Honey
- 1 tsp Miso paste
- Juice of 1 lime
- 1 inch Ginger
- 2 Cloves garlic
- A pinch of chilli flakes
- 2 tsp Cornflour mixed to a paste with 2 tablespoons of cold water
To serve
- 500 g sachets of cooked basmati rice
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Method
- Juice the lime.
- Peel and grate fresh ginger.
- Peel and crush garlic.
- 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 heat.
- Remove the steak from the marinade and cook for 2 - 3 minutes on each side, depending on thickness. Remove to a plate, cover with foil and keep warm. Keep the marinate to the side.
- Peel and finely shop red onion.
- Add red onion to the frying pan and cook for one minute.
- Add stir-fry vegetables. Quickly cook until tender.
To serve
- Heat the rice as per packet instructions.
- Pour the leftover 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 add to the saucepan with the vegetables.
- Coat in the sauce.
- Spoon rice into warm bowls.
- Top with vegetables and beef, and serve.