This cookbook demonstrates how versatile this cupboard essential can really be.
- 9oz sirloin steak, fat removed and thinly sliced
- 4 radishes, sliced
- 1 cup, plus 2 tbsp sushi rice
- 2 ½ oz shiitake mushrooms, sliced
- 1 garlic clove, crushed
- 2 tsp sesame seeds
- 2 ½ oz spinach
- 2 oz cucumber, quartered and sliced
- 1 small carrot, peeled and shredded
- 2 oz beansprouts
- 2 eggs
- salt and freshly ground black pepper
- Gochujang paste or Sriracha chilli sauce, to serve
In a bowl, mix together the marinade ingredients. Add the beef to the marinade, stir well and chill for 30 minutes. In a small bowl, mix together 2 tbsp rice vinegar, ½ tbsp honey, 2 tbsp cold water and a little salt. Add the radishes and set aside to pickle. Cook the rice according to the packet instructions, then leave to steam in a pan with the lid on.
Heat 1 tsp sesame oil in a frying pan and fry the mushrooms for 5 minutes until golden brown. Add the garlic and seasoning and fry for another 30 seconds. Remove from the pan and set aside. Heat another 1 tsp sesame oil in the pan and fry the sesame seeds until golden. Stir through the spinach until wilted, then tip into a bowl and toss with a little soy sauce and some sesame oil.
Bring a small pan of water to the boil and blanch the cucumber for 1–2 minutes until softened. Remove using a slotted spoon, transfer to a bowl and toss with some soy sauce and sesame oil. Repeat with the carrot and beansprouts.
About this recipe
"There are lots of components in this dish, but it can come together quickly if you have everything chopped, sliced and ready to go before you start cooking." -- from Posh Rice, published by Quadrille Publishing. Photo: Alex Luck.