Name: Sushi rice bowl with beef, egg & chilli sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Asian, Japanese
Ingredients: 140g sushi rice; 250g rump steak thinly sliced; 1 garlic clove chopped; 1tbsp soy sauce; sugar; 2tbsp sesame oil; 2 eggs; 1 large carrot cut into long matchsticks; 1 large courgette cut into long matchsticks; 2tbsp sweet and spicy chilli sauce

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Sushi rice bowl with beef, egg & chilli sauce

Sushi rice bowl with beef, egg & chilli sauce

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.22 ratingsRate

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Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry

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Ingredients

Nutrition

Units:

MetricUS

140g sushi rice
250g rump steak

thinly sliced
1 garlic clove

chopped
1tbsp soy sauce
sugar
2tbsp sesame oil
2 eggs
1 large carrot

cut into long matchsticks
1 large courgette

cut into long matchsticks
2tbsp sweet and spicy chilli sauce

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Nutrition: per serving

kcal621
fat23g
saturates5g
carbs63g
sugars8g
fibre2g
protein41g
salt3.2g

Method

step 1

Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.
step 2

Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.
step 3

Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.

Recipe from Good Food magazine, January 2012

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A star rating of 4.7 out of 5.22 ratings

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