500G LEAN BEEF RUMP STEAK, EXCESS FAT TRIMMED

INGREDIENTS:

  • 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

INSTRUCTIONS:


Step 1


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.


Step 2


Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender. Drain. Refresh under cold running water. Drain.


Step 3


Combine the soy sauce, mirin, chilli and ginger in a small bowl Microwave the rice following packet directions.


Step 4


Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls. Drizzle over the soy dressing to serve.




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