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Japanese flavoured beef, greens and rice bowl

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

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.