∙ Spring veg & haloumi bowl

serves 4| prep 20 mins (+ 2 hours freez­ing time) | cook­ing 20 mins

taste.com.au - - THIS MONTH -

500g thick beef rump steak

60ml ( 14⁄ cup) light soy sauce

2 tsp se­same oil

3 tsp finely grated fresh ginger

3 gar­lic cloves, crushed

2 baby bok choy

2 tbs veg­etable oil

270g (11 ⁄ 3 cups) white rice, cooked

4 eggs 1 tbs se­same seeds, toasted

100g fresh shi­itake mush­rooms

1 nashi pear, quar­tered, thinly sliced

3 radishes, thinly sliced Snow pea sprouts, mi­cro herbs and sriracha chilli sauce, to serve 1 Wrap the beef in plas­tic wrap and place in the freezer for 2 hours or un­til firm. Thinly slice across the grain. Com­bine the soy sauce, se­same oil, ginger and gar­lic in a shal­low glass or ce­ramic dish. Add the beef and stir to com­bine. Set aside. 2 Steam bok choy un­til bright green and ten­der-crisp. Cut in half length­ways. 3 Heat 1 tbs veg­etable oil in a large non-stick fry­ing pan over medium heat. Add cooked rice and press firmly with a spat­ula. Cook for 10 min­utes or un­til crisp and golden un­der­neath. Trans­fer to a plate. Heat 2 tsp veg­etable oil in the pan. Stir-fry the beef, in 2 batches, for 1-2 min­utes or un­til just cooked. Trans­fer to a plate. Heat the re­main­ing 2 tsp veg­etable oil in the pan Gen­tly crack the eggs into the pan. Cook for 4 min­utes for soft yolks or un­til cooked to your lik­ing. 4 Di­vide the rice among 4 serv­ing bowls. Top with beef. Sprin­kle with toasted se­same seeds. Add bok choy, mush­rooms, nashi pear, radish, eggs, snow pea sprouts and mi­cro herbs. Driz­zle with sriracha sauce. PER SERVE • 37g pro­tein • 23g fat (5g sat­u­rated fat) • 32g carb • 5g di­etary fi­bre • 487 Cals (2037kj)

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