with Japanese Fried Rice
SERVES 4 PREP 20 MINUTES (PLUS 1 HOUR
REFRIGERATION) COOK 15 MINUTES YOU’LL NEED 8 PRE-SOAKED BAMBOO
SKEWERS FOR THIS RECIPE.
2 teaspoons honey 2 tablespoons salt-reduced soy sauce 1 tablespoon mirin 1 teaspoon sesame oil 2 garlic cloves, crushed 600g thick piece beef rump steak, trimmed, thinly sliced into long strips 1 tablespoon canola oil 1 red capsicum, finely chopped 2cm piece fresh ginger, peeled, finely grated 2 green onions, thinly sliced, plus extra to serve 150g snow peas, trimmed, thinly sliced 450g packet 90-second microwave brown rice or 3 cups cold cooked brown rice 50g baby spinach Lemon wedges, to serve
1 Combine honey, soy sauce, mirin, sesame oil and ½ the garlic in a glass or ceramic bowl. Add beef. Toss to coat. Cover. Refrigerate for 1 hour. 2 Drain beef, reserving marinade. Thread beef onto 8 skewers. 3 Heat a greased barbecue grill or chargrill pan on medium-high heat. Cook skewers, brushing with reserved marinade halfway through cooking, for 3 minutes each side for medium, or until cooked to your liking. 4 Heat a wok over high heat. Add canola oil. Swirl to coat. Stir-fry capsicum for 2 minutes. Add ginger, onion, snow peas and remaining garlic. Stir-fry for 1 minute or until fragrant. Add rice. Stir-fry for 2 minutes or until rice is heated through. Add spinach. Stir-fry for 1 minute or until spinach is just wilted. 5 Serve skewers with fried rice and lemon wedges, sprinkled with extra green onion. NUTRITION: (per serve) 2159kj; 16.1g fat; 4g sat fat; 39.3g protein; 49g carbs; 6.1g fibre; 93mg chol; 473mg sodium.