Japanese Beef Bowls with Teriyaki Dressing
Ready in 35 minutes
• Serves 4 - 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 18, 2018.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 18, 2018.
Ingredients
Rice
- 1½ cups Japanese brown rice
- 2¼ cups water
Beef Steaks
- 1 pack beef rump steaks
- 1 pack Japanese beef marinade
Veggies
- 1 carrot
- 1 capsicum
- ½ telegraph cucumber
- ½ bag baby spinach
Teriyaki Dressing
- 1 pack teriyaki sauce
To Serve
- 1 pack sesame seeds
Steps
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Cook rice Preheat BBQ to medium-high (if using). Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, 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.
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Marinate beef Pat beef dry. In a medium bowl, mix beef and Japanese beef marinade, tossing to coat well. Set aside to marinate.
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Prep veggies Grate carrot; thinly slice capsicum; slice cucumber into sticks; thinly slice spinach. Set aside.
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Cook beef Heat a drizzle of oil in a large fry-pan on medium-high heat and cook beef for 3-4 minutes each side for medium, or until cooked to your liking. Set aside, covered, to rest for about 3 minutes. Reserve resting juices and slice thinly. Alternatively, cook on BBQ.
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Serve rice topped with beef, resting juices, veggies, teriyaki sauce and sesame seeds.
Nutritional Information
Energy |
2374 kj 567 kcal |
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Protein | 35.6g |
Carbohydrate | 47.2g |
Fat | 27.0g |