Ponzu beef bowls

Name: Ponzu beef bowls
Cook time: 20 min
Yield: 4

with teriyaki sauce and mushroom rice

Ready in around 20 mins

RECIPE FACT:

The word ‘teriyaki’ stems from the Japanese words ‘teri’ meaning luster and ‘yaki’ meaning to grill.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PICKLED CARROT AND VEGETABLES:

Peel the carrots and make ribbons by running a peeler the full length along the carrot, rotating after each peel. Place the carrot ribbons in a bowl and pour over the pickle dressing, season with salt and pepper. Finely slice the spring onions on the diagonal and finely slice the mushrooms.
2. TO COOK THE MUSHROOM RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the mushrooms and cook for 1-2 mins. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Place the rice in the frying pan, season with salt and cook for 2-3 mins. Add the baby spinach and half the spring onion and cook for 1-2 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE PONZU BEEF:

Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the ponzu beef strips to the pan and cook for 30-60 secs - do not cook any longer as this will make the beef tough. Remove from the pan and cover to keep warm. Place the pan back over the heat, pour in the teriyaki glaze cook for 30-60 secs to warm.
TO SERVE:

Spoon mushroom rice into bowls and top ponzu beef pouring over teriyaki sauce. Sprinkle with toasted peanuts and remaining spring onion. Serve with pickled carrots on the side.