Japanese Beef with Sesame Veggies and Goma Dare Sauce
Ready in 25 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 3, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 3, 2017.
If you have any larger broccoli florets, cut until they are all roughly the same size.
Ingredients
Rice
- 1 pack basmati rice
- 2¼ cups boiling water
Sesame Veggies
- ¼ cauliflower
- 1 baby bok choy
- 1 bag broccoli florets
Japanese Beef
- 1 pack beef rump steaks (at room temperature)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
To Serve
- 1 pottle goma dare sauce
Steps
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Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
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Cut cauliflower into small florets and cut bok choy leaves in half lengthways, set aside separately. Pat beef dry and season. Toss in a medium bowl with soy sauce and sesame oil.
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Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Remove beef from oil and soy (reserving marinade) and cook for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
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Return pan to medium heat. Add cauliflower and cook for about 2 minutes. Add broccoli and bok choy and cook for a further 3 minutes, until veggies are tender. Add reserved beef marinade, toss to coat and cook for a further 30 seconds.
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Thinly slice beef against the grain.
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To serve, spoon ¾ cup cooked rice into bowls and top with sesame veggies, slices of Japanese beef and a drizzle of goma dare sauce.
Nutritional Information
Energy |
2410 kj 576 kcal |
---|---|
Protein | 40.1g |
Carbohydrate | 45.6g |
Fat | 25.0g |