2 tsp sesame oil
2 bunches asparagus, trimmed, halved lengthways
200g sugar snap peas, trimmed
2 tbsp salt-reduced soy sauce
1 tbsp mirin
1 long fresh red chilli, finely chopped
2 tsp finely grated fresh ginger
250g packet microwave brown rice
100g mixed salad leaves
Brush the beef with the oil and season. Preheat a barbecue grill or chargrill pan on high. Cook the beef for 3 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice.
Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender. Drain. Refresh under cold running water. Drain.
Combine the soy sauce, mirin, chilli and ginger in a small bowl Microwave the rice following packet directions.
Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls. Drizzle over the soy dressing to serve.