Japanese flavoured beef, greens and rice bowl

  • Serves 4
  • 10 mins

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 vegetables (pak choi, mange tout, sugar snap peas etc)

For the marinade
3 tablespoons reduced salt soy sauce
2 tablespoons honey
1 teaspoon miso paste

Juice of 1 lime

1 inch ginger
2 cloves garlic
A pinch chili flakes
2 teaspoon cornflour, mixed to a paste with 2 tablespoons of cold water

To serve

500g sachets of cooked basmati rice

Equipment

Small saucepan, frying pan, small bowl, juicer, measuring spoons, peeler, grater

Method

  1. Juice the lime.

  2. Peel and grate fresh ginger.

  3. Peel and crush garlic.

  4. In a large, shallow dish, mix soy sauce, honey, miso paste, lime juice, ginger, garlic, chilli flakes and 2 tablespoons of cold water.
  5. Add the steak and marinade for at least 10 minutes.

  6. Heat olive oil in a large frying pan to very hot heat.

  7. 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.

  8. Peel and finely shop red onion.

  9. Add red onion to the frying pan and cook for one minute.

  10. Add stir-fry vegetables. Quickly cook until tender.

To serve

  1. Heat the rice as per packet instructions.

  2. Pour the leftover marinade into a small saucepan and boil for 2 minutes.

  3. Stir in cornflour paste and boil for a minute until thick.

  4. Slice the cooked steak and add to the saucepan with the vegetables.

  5. Coat in the sauce.

  6. Spoon rice into warm bowls.

  7. Top with vegetables and beef, and serve.

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