|Thin beef steak||100g|
|Soya sauce||2 tsp|
|Everyday Favourites easy cook long grain rice (one rice steamer)||200g|
|Sunflower oil||1 tsp|
|Two spinach pucks||60g spinach|
|Everyday Favourites free range medium eggs||2|
|Sesame seeds toasted||½ tsp|
|Fresh sliced ginger||30g|
|Sriracha sauce||2 tbsp|
|Toasted sesame seeds||2 tsp|
|Cider vinegar||2 tsp|
|Light soy sauce||4 tsp|
- Put the steak into a bowl and add the soy sauce.
- Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
- When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.