Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Sushi rice bowl with beef, egg & chilli sauce

Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 621
  • Carbohydrates 63
  • Saturated Fat 5
  • Sugar 8
  • Protein 41
  • Fat 23
  • Fibre 2
  • Salt 3.2

Nutrition per serving

  • Calories 621
  • Carbohydrates 63
  • Saturated Fat 5
  • Sugar 8
  • Protein 41
  • Fat 23
  • Fibre 2
  • Salt 3.2

Ingredients

  • 140g sushi rice
  • 250g/9oz rump steak, thinly sliced
  • 1 garlic clove, chopped
  • 1 tbsp soy sauce
  • good pinch sugar
  • 2 tbsp sesame oil
  • 2 eggs
  • 1 large carrot, cut into long matchsticks
  • 1 large courgette, cut into long matchsticks
  • 2 tbsp sweet and spicy chilli sauce

Method

  1. Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.

  2. Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.

  3. Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.

Suggested recipes from this collection...