We've made this Japanese classic extra tasty with a hand mixed teriyaki sauce, premium rump steak, mushrooms, red capsicum, red onion and nutty brown rice. It's as healthy as it is tasty. On the table in 30 minutes.
30 Minutes. Simple Japanese cooking at its best. Enjoy!
300g rump steak
1 clove of garlic
1 red capsicum
1 red onion
2 tablespoons mixed sesame seeds
15g brown sugar
30ml rice wine vinegar
30ml cooking sake
30ml soy sauce (Japanese)
1.5 cups brown rice
Cut the steak into thin strips against the grain. Place beef in a bowl and combine with Teriyaki marinade. Set aside for approx. 15 minutes.
Add rice and 2 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed and there is no water standing at the bottom of the pan. Remove from heat, cover and let stand for a further 5-10 minutes until done. Fluff with a fork.
Deseed the capsicum and cut into 0.5cm strips. Cut the red onion into thin wedges. Slice the mushrooms and finely slice the garlic.
Cook vegetables & beef
Heat fry pan or wok to a high heat with enough oil to cover the base. Add the veg and garlic, stir fry for 2-3 minutes. Remove from pan and set aside on a plate. Next add the beef to the pan with olive oil on a high heat and cook beef for 1 minute until lightly browned. Next add the veg, toss well and cook for further 1 minute. Remove from the heat.
Portion rice, top with beef teriyaki and extra sauce from the pan and sprinkle over sesame seeds.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.