A taste of Japan in your own kitchen, these Japanese Beef pots are loaded with protein and other goodness to have you feeling amazing. A taste sensation that’s simpler to make than the method might first have you think …
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2 SERVINGS
INGREDIENTS:
- 250g pack wholegrain rice mix with seaweed (Merchant Gourmet)
- 2 tbsp chopped sushi ginger
- 4 spring onions
- 160g (1 head) broccoli
- 225g lean fillet steak (fat-trimmed)
- Optional Sesame Seeds
METHOD:
- Chop sushi ginger. Cut the broccoli florets from the stalk into bite sized pieces
- Chop the green section of your spring onions finely, cut the white section in half lengthways and cut into 1cm wide lengths
- Tip the rice mix into a large microwave safe bowl and stir in the ginger, chopped onion greens and 4 tbsp water. Add the broccoli and the spring onion whites, but keep the onions together, on top, as you will need them in step 6.
- Cover with cling film, pierce with the tip of a knife and microwave for 5 mins.
- Meanwhile heat a non-stick frying pan and sear the steak for 2 mins each side, then set aside.
- Take the onion whites from the bowl and add to the pan so they char a little in the meat juices while the steak rests.
- If you’re ready to eat, do the following, but place it all into 2 medium bowls instead. Tip the rice mixture into 2 large sealable containers. Slice the steak, pile the charred onions on top and seal until you’re ready to eat (place them in the fridge if it’ll be longer than 30 mins). Sprinkle with sesame seeds if you have them.
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