Japanese Beef Steak with Sesame Veggies and Goma Dare Sauce

Steps

1. Combine rice, water and a pinch of salt in a 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Cut broccoli into small florets, slice courgette 1cm and cut bok choy in quarters lengthways. Set aside separately. Pat beef dry and season. Toss in a medium bowl with soy sauce and sesame oil.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Remove beef from marinade and cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reserve marinade.
4. Add marinade to pan and cook until slightly reduced, turning beef to coat. Set beef and reduced marinade aside, covered, to rest before slicing thinly against the grain. Toss beef slices through resting juices before serving. Reserve pan.
5. Return pan to medium-high heat with a drizzle of oil (if needed). Add courgette and bok choy and cook for 2 minutes. Add broccoli and water and cook for a further 2 minutes, until veggies are just tender. Add sesame seeds and sesame oil and cook for 1 minute until fragrant. Season to taste with soy sauce.
6. To serve, spoon ¾ cup cooked rice into bowls and top with sesame veggies, slices of Japanese steak and a drizzle of goma dare sauce.