Sushi rice bowl with beef, egg & chilli sauce

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  140g

• Beef, New Zealand, imported, rump centre, separable lean only, cooked, fast fried

  100g

• Garlic

  Raw

  1 cloves, minced or 3g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Carrots

  Raw

  1 large or 72g

• Courgette

  Raw, with skin - Sainsbury's

  1 large or 500g

• Sweet Chilli Sauce

  Coles

  30g

Directions

1. Boil the sushi rice in a large pan with plenty of water it should take about 8-10 mins until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.
2. Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.
3. Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.
4. Recipe by: Good Food team (source: https://www.bbcgoodfood.com/recipes/sushi-rice-bowl-beef-egg-chilli-sauce)

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