Sushi Rice Bowl with Beef and Egg

Ingredients

• 140g/5oz sushi rice
• 250g/9oz rump steak, thinly sliced
• 1 garlic clove, chopped
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 2 eggs
• 1 large carrot, cut into long matchsticks
• 1 large courgette, cut into long matchsticks
• 2 tbsp sweet and spicy chilli sauce

Instructions

1. 1Boil the sushi rice in a large pot of water for 8 to 10 minutes until tender but still retaining a slight bite. Drain the water, return the rice to the pot, cover with a lid, and set aside.
2. 2Toss the thinly sliced rump steak with the chopped garlic and soy sauce in a medium bowl.
3. 3Divide the sesame oil between two frying pans, or use one pan and a wok, and heat over high heat until the oil is just smoking.
4. 4Fry the eggs in the first pan to your preferred doneness, then transfer them to a plate to keep warm. Sear the marinated beef in the second pan for 1 to 2 minutes until browned, then remove and set aside.
5. 5Add the carrot and courgette matchsticks to the empty beef pan and stir-fry for 1 minute. Push the vegetables to one side of the pan, add the cooked sushi rice, and cook for another minute to warm everything through.
6. 6Divide the hot rice, vegetables, and beef evenly between two bowls. Top each portion with a fried egg and drizzle with the sweet and spicy chili sauce before tossing everything together to eat.

Nutrition

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