INGREDIENTS:
2 tsp sesame oil
2 bunches asparagus, trimmed, halved lengthways
200g sugar snap peas, trimmed
2 tbsp salt-reduced soy sauce
1 tbsp mirin
1 long fresh red chilli, finely chopped
2 tsp finely grated fresh ginger
250g packet microwave brown rice
100g mixed salad leaves
INSTRUCTIONS:
Step 1
Brush the beef with the oil and season. Preheat a barbecue grill or chargrill pan on high. Cook the beef for 3 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice.
Step 2
Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender. Drain. Refresh under cold running water. Drain.
Step 3
Combine the soy sauce, mirin, chilli and ginger in a small bowl Microwave the rice following packet directions.
Step 4
Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls. Drizzle over the soy dressing to serve.

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