Method
- Rinse the rice, simmer in 200ml boiling water with a pinch of salt for 20–25 minutes until absorbed, then rest, lid on, for 5 minutes.
- Pat the steaks dry, prick all over, and marinate in the teriyaki sauce while you prepare the veg.
- Trim and slice the carrot, red pepper, pak choi (stalks and leaves separated) and spring onion (white and green separated). Chop the garlic.
- Fry the steaks in hot oil for 30 seconds–1 minute per side, then rest on a plate loosely covered with foil.
- Stir-fry the garlic, carrot, pepper, pak choi stalks and white spring onion for 2–3 minutes, then add the pak choi leaves, water and tamari and cook for a further 2–3 minutes.
- Divide the rice between plates, top with the stir-fried veg and steaks, and garnish with the spring onion greens.
