TERIYAKI BEEF AND GYOZA BENTO BOX
SERVES 4 PREP 20 MINUTES COOK 20 MINUTES
1½ cups sushi rice, rinsed 1 green onion, thinly sliced ½ cup salt-reduced soy sauce ¼ cup mirin seasoning ¼ cup caster sugar 2 teaspoons sesame oil 500g beef rump steak, trimmed, thinly sliced 1 garlic clove, crushed 2cm piece fresh ginger, peeled, finely grated 300g packet frozen chunky prawn gyoza dumplings with pork 2½ tablespoons vegetable oil ¼ iceberg lettuce, finely shredded 4 red radishes, trimmed, thinly sliced 1 Lebanese cucumber, thinly sliced diagonally 2 tablespoons lemon juice Toasted sesame seeds, to serve
1 Place rice and 2 cups of water in large saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10 minutes or until almost all the liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes. Stir in onion. 2 Meanwhile, combine soy sauce, mirin, sugar and sesame oil in a jug. Stir until sugar dissolves. Place steak in a bowl. Add garlic, ginger and 2 tablespoons soy mixture. Stir until well combined. 3 Following traditional cooking directions on packet, cook gyoza in a large frying pan using 2 teaspoons vegetable oil. Transfer to a plate. Cover to keep warm. 4 Heat 1 tablespoon remaining vegetable oil in pan over medium-high heat. Add beef. Cook, stirring, for 3 to 4 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Add remaining soy mixture to pan. Reduce heat to medium-low. Simmer for 2 to 3 minutes or until sauce has thickened slightly. 5 Combine lettuce, radish and cucumber in a bowl. Drizzle with lemon juice and remaining vegetable oil. Toss to coat. Arrange rice, beef, gyoza and salad in serving dishes. Sprinkle with sesame seeds. Serve with dipping sauce. NUTRITION: (per serve) 3388kj; 22.6g fat; 6.3g sat fat; 42.4g protein; 105.6g carbs; 1.8g fibre; 125mg chol; 1811mg sodium.
‘ FAKEAW AY’ WE’RE FRIDAY THINKIN G OUTSID WITH E THE THESE SQUARE BENTO BOXES