This is from ” The Cooks Companion” by Stephanie Alexander
Ingredients
- 80 g short-grained rice
- 80 ml chicken stock
- 1 tbsp dark soy sauce
- 1 tbsp mirin
- 2 tsps vegetable oil
- 1 spring onion cut into 2 cm pieces
- 80 g fillet steak sliced paper-thin
- 2 tsp ginger freshly grated
Servings:
Instructions
- Cook rice until tender, then drain and keep hot. Combine stock, soy sauce and mirin in a small bowl.
- Heat oil in a wok or a non-stick frying pan and stir-fry spring onions for less than a minute. Add beef slices and turn immediately they change colour - a matter of seconds.
- Add stock mixture and allow to bubble. Quickly add ginger, then remove pan from heat.
- Pile rice into a heated bowl (preferably one with a lid), then add contents of pan. Cover for a moment before eating.
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