Steak with fried rice

Bavette steak has a different texture compared to ribeye and sirloin, but has lots more flavour. It’s best cooked quickly over a high heat.

SERVES 2 PREP 2 MINS COOK 8 MINS

✱ 1tbsp hoisin sauce

✱ 1tbsp soy sauce

✱ 2 x 175g bavette steaks

✱ Vegetable oil, for frying

✱ 140g kimchi, from a jar, roughly chopped, plus 1 tbsp of the juice

✱ 250g cooked jasmine or basmati rice

✱ 2 spring onions, sliced, reserve green tops for garnish

✱ 2 medium eggs

✱ 6 breakfast radishes, finely sliced

✱ 2tbsp black sesame seeds or nigella seeds

✱ 1tsp chopped chilli, from a jar

1 Place a griddle pan or frying pan over a high heat. Put the hoisin and soy sauce into a bowl and mix together. Add the steak and stir to coat.

2 When the pan is smoking hot, drizzle over a little oil and cook the steaks for 2–3 mins.

3 Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. Once hot, add the kimchi and rice and stir to combine then mix in the sliced spring onions.

4 Flip the steaks over and cook for a further 2-3 mins.

5 Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for 2 mins, until the whites are firm and beginning to crisp around the edges.

6 Add the radish to a bowl and season with salt, then stir in the kimchi juice.

7 Divide the rice between bowls. Top with a fried egg and sprinkle with the sesame or nigella seeds. Finely slice the steaks and place them on the rice.

8 Garnish with chopped chilli and spring onion greens and serve with the radish salad on the side. Per Serving: 725 cals, 36g fat (12g saturated), 48g carbohydrates

Recipes adapted from: Ramsay in 10 by Gordon Ramsay (£25, Hodder & Stoughton) ➺