Seared Steak Rice Bowls with Sesame Dressing
What You Will Need
Ingredients
- 1½ C jasmine rice
- 500 g beef sirloin/porterhouse steak rump or scotch fillet steak
- 1 tbsp Lee Kum Kee Sesame Oil
- 1 tbsp neutral oil
- 2 cloves of garlic crushed
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- ½ tsp freshly ground black pepper
- ¼ green cabbage shredded to 2 cups
- 2 carrots cut into thin matchsticks or grated
- 1 cucumber sliced
- 2 C shelled edamame beans cooked
- 2 spring onions sliced
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
Dressing
- 2 tbsp Lee Kum Kee Sesame Oil
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp Honey
- 1 tsp finely grated fresh ginger
- 1 clove of garlic crushed
- 2 tsp sriracha sauce
- 1 tbsp water to loosen if needed
Made with
Lee Kum Kee products
How to make it
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Cook the rice according to packet instructions.
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Pat the steak dry, then rub with the sesame oil, neutral oil, crushed garlic, soy sauce and black pepper.
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Heat a large frying pan over medium-high heat. Sear the steak for 3–4 minutes on each side for medium-rare, or cook to your liking depending on thickness. Transfer to a board and rest for 5 minutes before slicing thinly.
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Whisk together the sesame oil, soy sauce, rice vinegar, lime juice, honey, ginger, crushed garlic and sriracha, if using. Add a splash of water if you’d like a looser dressing.
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Divide the rice between bowls. Top with cabbage, carrot, cucumber, edamame and sliced steak. Drizzle over the sesame dressing, then scatter with spring onions and sesame seeds.
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Serve with extra dressing on the side.