Sushi rice bowl topped with Scotch Beef, egg & chilli sauce
250g Scotch Beef rump steak
140g sushi rice
1 garlic clove crushed
Pinch of sugar
2 tbsp sesame seed oil
1 tbsp soy sauce
Julienne 1 large carrot
Julienne 1 large courgette
2 tbsp sweet chilli sauce
Dig in to a hearty yet healthy rice bowl topped with carrots, courgettes, egg and Scotch Beef, perfect for any time of the year.
- Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.
- Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.
- Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.
Recipe from Good Food magazine, January 2012