Home » Beef Recipes » Sticky beef bowls
Sticky beef bowls
Serves: 4
Cook: 20 mins
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Equipment
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Ingredients
Ingredients for the rice
- 300 g Basmati rice
- 1 Low salt vegetable stock cube
- 600 ml Boiling water
For the sticky beef
- 1 tsp Light olive oil
- 2 Large Northern Ireland Farm Quality Assured rump steaks
- 1 Carrot
- 1 Courgette
- 5 Spring onions
- 1 Red chilli
- 3 tbsp low salt soy sauce
- 3 tbsp Honey
- 2 tbsp Rice wine vinegar
- 1 Large garlic clove
- 1 Small piece of fresh ginger
- 1 packet of bok choy / pak choi
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Method
- Dissolve the vegetable stock cube in boiling water.
- Pour the stock into a saucepan and add rice, bring to the boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 15 minutes.
- 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).
- Trim and thinly slice the beef. WASH HANDS.
- Peel and roughly grate carrot.
- Trim and roughly grate courgette.
- Trim and thinly slice spring onions.
- Remove top of chilli, cut in half, de-seed and finely slice.
- Peel and crush garlic.
- Peel and roughly grate fresh ginger.
- Remove the leaves from the bok choy stem, wash and trim.
- Heat the olive oil in the pan / wok over a high heat and fry the steak slices for 1 minute.
- Add carrot, courgette, spring onions and chilli to the pan. Stir well.
- Add soy sauce, honey, rice wine vinegar, garlic and ginger.
- Continue to stir fry until the vegetables have softened slightly and the sauce is thick.
- Spoon rice into serving dishes and top with the stir fry.
