Teriyaki Beef Rice Bowl with Spring Onion
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Ingredients
- 500 g sirloin steak, thinly sliced
- 4 tbsp teriyaki sauce
- 2 garlic cloves
- 1 tsp fresh ginger, grated
- 300 g long-grain white rice
- 3 spring onions, sliced
- 1 tbsp sesame seeds
- 100 g frozen edamame beans
Nutrition (per serving)
- Calories
- 554 kcal
- Protein
- 35.8 g
- Carbohydrate
- 65.3 g
- of which sugars
- 4.3 g
- Fat
- 15.7 g
- of which saturates
- 5.8 g
- Fibre
- 2.9 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Marinate the steak strips in half the teriyaki sauce with the garlic cloves and ginger for 10 minutes.
- 2
Heat a little oil in a frying pan or wok and stir-fry the steak for 3-4 minutes until browned.
- 3
Add the remaining teriyaki sauce and simmer for 1-2 minutes until glossy.
- 4
Cook the rice, and cook the edamame beans in boiling water for 3-4 minutes, then drain.
- 5
Serve the beef over the rice with the edamame, scattered with the spring onions and sesame seeds.
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