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MASU beef teriyaki

Name: MASU beef teriyaki
Cook time: 25 min
Yield: 1
Cuisine: Guest chef, Nic Watt

with sticky mushroom kamameshi rice

Ready in around 25 mins

RECIPE FACT:

Tip from Nic : for cooking red meats is to bring them out of the fridge at least 30 minutes before cooking, to allow them to warm up to room temperature, you will get a better result.

Nutritional Info:

Energy: 2,682kJ (641kcal)
Protein: 58g
Carbohydate: 61g
Sugars: 13g
Fat, total:13g
Saturated:3g
Sodium:668mg
Contains:Gluten, Milk, Sesame, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Finely slice the brown mushrooms, then thinly slice the spring onion on the diagonal and set aside. Open the edamame and remove the chilli from the top. Finely slice if using or discard if not.
2. TO PREPARE THE KAMAMESHI:
Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the mushrooms and edamame and cook for 2-3 mins. Add the sticky steamed brown rice and cook for 2 mins until warmed through. Shake, then pour in the kamameshi broth, 1 tbsp butter and cook mixing frequently for 1-2 mins or until the broth has been absorbed. Add the baby spinach, season with salt and pepper and mix until starting to wilt. Remove from the pan and cover to keep warm.
3. TO COOK THE TERIYAKI BEEF:
Remove the beef sirloin steak from its packaging and pat dry with a paper towel. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the beef and sear on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan and rest for a few mins then slice thinly. Place the pan back over a medium-high heat, once hot add the teriyaki sauce, chilli if using and cook for 30-60 secs to warm through.
TO SERVE:
Place the sticky kamameshi rice onto a bowl, add the sliced beef drizzling over the teriyaki sauce. Top with spring onion and a sprinkle of crispy shallots and sesame seeds.