Recipe Index

Ingredients

• 3½ oz thin beef steak
• 2 tsp light soy sauce plus extra to serve
• 4¼ oz rice
• sunflower oil
• 1 carrot cut into matchsticks
• 1¾ oz spinach
• 2 eggs
• ½ tsp toasted sesame seeds
• thumb sized piece of fresh root ginger peeled and cut into fine matchsticks
• 2 tbsp gochujang or 4 tsp sriracha and 2 tsp white miso paste
• 2 tsp toasted sesame seeds
• 2 tsp cider vinegar
• 4 tsp light soy sauce

Method

1. Rest the beef steak in a bowl with the 2 teaspoons of light soy sauce while you get everything else moving.
2. Boil the rice following the packet directions, and meanwhile fry the steak fast in a teaspoon of sunflower oil over high heat until its outside is well browned, keeping the soy marinade behind in the bowl, then cover the meat with foil on a board to rest.
3. Wilt the carrot matchsticks in the same pan for 2 to 3 minutes until they start to soften, move them to a plate, then fry the spinach in the pan for about a minute until it just collapses.
4. Fry the eggs last, adding a little more sunflower oil to the pan if it has dried out.
5. Stir the sauce together from the gochujang — or the sriracha and white miso alternative — with 2 teaspoons of toasted sesame seeds, the cider vinegar and 4 teaspoons of light soy sauce.
6. Pile the drained rice into two bowls, slice the rested steak over it, and add distinct clumps of carrot, spinach and the ginger matchsticks, finishing with the remaining half teaspoon of sesame seeds scattered across the top, and let each person dollop on sauce and stir their bowl together through the broken egg.

Prep: 20 min · Cook: 15 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data