teriyaki beef and ginger brown rice sushi bowl

donna hay - Fresh + Light - - Light Energy Bars -

1½ cups (300g) short-grain brown rice

2 cups (500ml) water

1 ta­ble­spoon finely grated ginger

¼ cup (60ml) soy sauce

1 clove gar­lic, crushed

1 tea­spoon honey

2 tea­spoons sesame oil

400g beef eye fil­let, thinly sliced snow pea shoots and mi­cro (baby) shiso leaves, to serve black sesame seeds, to serve pick­led onion and radish

1 small white onion, thinly sliced

6 radishes, thinly sliced ½ tea­spoon sea salt flakes

1 ta­ble­spoon rice wine vine­gar

Place the rice and water in a medium saucepan over medium heat and bring to the boil. Re­duce heat to low, cover and cook for 20 min­utes or un­til ten­der and the water has ab­sorbed. Add half the ginger, mix to com­bine, cover and set aside for 5 min­utes. Set aside, un­cov­ered, to cool com­pletely.

While the rice is cook­ing, place the soy sauce, gar­lic, honey, sesame oil and re­main­ing ginger in a medium bowl and whisk to com­bine. Add the beef and toss to com­bine. Set aside for 15 min­utes to mar­i­nate.

Pre­heat a char­grill over high heat. Thread the beef onto 12 me­tal skew­ers. Place the mari­nade in a small fry­ing pan over high heat, bring to a sim­mer and cook for 1–2 min­utes or un­til syrupy. Set aside. Lightly grease the char­grill and cook the skew­ers in two batches for 2–3 min­utes each side or un­til charred.

While the beef is cook­ing, make the pick­led onion and radish. Place the onion, radish, salt and vine­gar in a small bowl and toss to com­bine.

Di­vide the rice be­tween bowls, top with the skew­ers, snow pea shoots, shiso leaves, teriyaki sauce, pick­led onion and radish. Sprin­kle with sesame seeds to serve.


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