Marinated Japanese Beef Bowls with Teriyaki Dressing

Marinated Japanese Beef Bowls with Teriyaki Dressing

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 28, 2017.

All the elements of a balanced meal served together in one bowl.


Ingredients

JAPANESE BROWN RICE

  • 1½ cups Japanese brown rice
  • 2 cups water

MARINATED JAPANESE BEEF

  • 550g beef rump steaks (at room temperature)
  • 1 tablespoon GF soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoons GF Dijon mustard

CHOPPED VEGGIES

  • 1 carrot
  • 1 Lebanese cucumber
  • 1 spring onion (optional, adults)
  • 1 baby cos lettuce
  • 1 tablespoon mint leaves

TERIYAKI DRESSING

  • 40g GF teriyaki sauce
  • 1 teaspoon GF mild sweet chilli sauce
  • ½ teaspoon sesame oil
  • ½-1 teaspoon water
  • ½-1 teaspoon finely grated ginger (optional, adults)

TO SERVE

  • 1 tablespoon GF sesame seeds

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Pat beef dry with paper towels and cut into thin strips, about 0.5-1cm-thick. In a medium bowl, mix all remaining marinated Japanese beef ingredients together, add beef and toss to coat well. Set aside to marinate, while you prepare the rest of the meal.
  3. Peel and grate carrot; cut cucumber into thin matchsticks or grate; thinly slice spring onion (if using); finely shred lettuce (or keep leaves whole, see tip); roughly chop mint. Set all aside.
  4. Heat a large, dry fry-pan on medium heat and toast sesame seeds, stirring constantly, for about 30 seconds, until light brown. Remove from pan and set aside.
  5. Return pan to high heat with a drizzle of oil. Stir-fry beef, in batches, for about 1 minute, until just cooked through. Set aside, covered with foil, to rest for a few minutes. Mix all teriyaki dressing ingredients together in a small bowl.
  6. spoon ¾ cup cooked Japanese brown rice into each bowl. Top with marinated Japanese beef, chopped veggies and mint. Drizzle over teriyaki dressing and sprinkle over sesame seeds.

Nutritional Information

Energy 2044 kj
489 kcal
Protein 31.3g
Carbohydrate 46.1g
Fat 21.1g