Marinated Japanese Beef Bowls with Teriyaki Dressing

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, April 29, 2018.

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When cooking the beef, don’t overcrowd the pan, or overcook the beef as it will become tough. For fussier kids, omit ginger in dressing, or use only ½ teaspoon. If your dressing is looking too thick, feel free to add an extra teaspoon of water.

Ingredients

Rice

1½ cups Japanese brown rice
2 cups water

Marinated Beef

550g beef rump steaks (at room temperature)
1 clove minced garlic
1 Tbsp GF soy sauce
2 tsp brown sugar
2 Tbsp olive oil
2 tsp GF Dijon mustard

Chopped Veggies

1 carrot
1 Lebanese cucumber
1 spring onion
½ cos lettuce
1 Tbsp mint

Dressing

1 tsp finely grated ginger (optional)
40g teriyaki sauce
1 tsp GF mild sweet chilli sauce
½ tsp sesame oil
½-1 tsp water

Steps

Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
Pat beef dry and slice into thin strips, about 0.5-1cm thick. In a medium bowl, mix all remaining marinated Japanese beef ingredients together, add beef and toss to coat well. Set aside to marinate.
Grate carrot; cut cucumber into matchsticks; thinly slice spring onion; finely shred lettuce (or keep leaves whole, see tip); roughly chop mint leaves. Set all aside.
Heat a drizzle of oil in a large fry-pan on high heat. Stir-fry beef, in batches, for about 1 minute, until just cooked through. Set aside, covered with foil to rest for a few minutes.
In a small bowl, mix together all dressing ingredients.
To serve, spoon ¾ cup cooked rice into each bowl. Top with beef, veggies and mint. Drizzle over teriyaki dressing.

Nutritional Information

Energy	1991 kj 476 kcal
Protein	31.1g
Carbohydrate	41.8g
Fat	21.6g