Ingredients
- 450g lean Welsh Beef rump steak, thinly sliced
- Oil
- 1 tbsp toasted sesame seeds
Marinade:
- 2 tbsp reduced salt soy sauce
- 1 tsp brown sugar
- 1 tsp cornflour
- 1 tbsp Gochujan or Sriracha sauce
- 1 tbsp grated fresh ginger
- 3 cloves garlic, crushed
- 2 tbsp toasted sesame oil
For the Sauce:
- 100g smooth peanut butter or Tahini
- 2 tbsp Sriracha
- 2 tbsp rice vinegar
- 2 tbsp reduced salt soy sauce
- Juice 1 lime
For the bowls (a selection of):
- 2 packs cooked Basmati and wholegrain rice
- 1 avocado sliced
- Kimchi
- 8 sprigs tenderstem broccoli, steamed or griddled
- Slaw made with red cabbage, carrot, spring onions
- Coriander
- 2 boiled eggs, cooked to your liking
10
Cooking Time
30
Prep Time
4
Serves
- In a bowl, add the cornflour, soy sauce, sugar, sriracha, ginger, garlic and sesame oil.
- Add the beef and stir well.
- Cover and leave in the fridge for an hour.
- Make the sauce by mixing together all the ingredients, if too thick add a little water.
- Prepare the ingredients for the bowls.
- Cook the beef by heating the oil in a frying pan, use a slotted spoon to lift the beef out of the marinade, add to the pan and fry for 3-4 minutes until brown.
- Add some of the marinade to coat the meat and fry for a further minute until the coating has thickened.
- Assemble the bowls starting with a rice base and top with the ingredients.
- Finish the bowls with the crispy beef and half an egg and pour over the sauce.
