Ginger and Sesame Beef and Rice Bowl
Photography Vanessa Wu.
Switch up your meals with this Ginger and Sesame Beef and Rice Bowl. It is a flavourful and hearty option that will meet your protein, carbohydrate, and fibre needs.
Serves: 4
INGREDIENTS
500 grams sirloin or rump steak
1 tablespoon grated fresh ginger
1 clove garlic, crushed
1 tablespoon sesame oil
good grinding black pepper
Cooking Broth
2 cups beef stock
3 tablespoons hoisin or oyster sauce
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
Rice
1¼ cups basmati rice, well washed and drained
2 ½ cups chicken stock or water
To serve
1 bunch of bok choy, leaves separated
1 tablespoon sesame seeds, toasted
pickled ginger, optional
METHOD
Rice: Put the rice and stock with a pinch of salt in a medium saucepan. Bring to the boil, stir and cover tightly. Reduce the heat to low and simmer for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Remove from the heat and leave covered for 10 minutes.
Beef: Slice the beef thinly and combine with the ginger, garlic, sesame oil and pepper.
Broth: Put all the ingredients in a saucepan and simmer for 2 minutes to infuse the flavours.
Drop the bok choy into a saucepan of boiling, salted water and cook for 1-2 minutes. Drain well.
To serve: Add a 1/3 of the beef to the hot stock, stirring to separate the pieces. As soon as it changes colour remove with a slotted spoon and place in a bowl. Cover to keep warm. Cook the remaining beef.
Fluff up the rice with a fork and spoon into the centre of warm, shallow serving bowls. Top with the beef, bok choy, sesame seeds and ginger. Ladle the hot broth around the rice.
Cook's tip: For meltingly tender meat, cook the beef for just 30-60 seconds in the hot broth.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.