Asian Beef with Brown Rice and Slaw Bowl

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare ingredients. 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.
2. In a medium bowl, combine all Asian beef ingredients and mix well. Place beef mixture on prepared tray and place another sheet of baking paper on top of the meat. Push down on the paper to flatten the beef out to about 0.5cm thick.
3. Remove top layer of baking paper and bake beef for 10-12 minutes, until beef is cooked through and starting to get golden around the edges. Allow to cool for 1 minute. When cool enough to handle, carefully transfer beef to a chopping board, cut in half lengthways then slice into 1cm strips.
4. Toss all slaw ingredients into a large bowl and season.
5. To serve, spoon ¾ cup brown rice into each bowl and top with slaw and Asian beef. Drizzle over remaining slaw dressing and serve with a lemon wedge to squeeze over.