| Prep time | Cook time | Servings |
| 10mins | 20mins | 4 |
Ingredients
| For the beef: | Other ingredients: |
|
2 cloves minced garlic ½ tsp minced ginger 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sesame seeds Salt/pepper |
1 cup of jasmine rice (uncooked) 2 radishes thinly sliced 1 avocado sliced ½ cup sliced red cabbage ½ mango thinly sliced 1 red chilli sliced ½ cucumber sliced ¾ cup edamame beans 2 tbsp sesame seeds 3 tbsp mayonnaise 1-2 tbsp sriracha (depending how spicy you like it) 1 lime 1 red chilli sliced |
Recipe
1. Blend the marinade ingredients thoroughly and generously coat the steaks. Allow them to marinate on the countertop for 30 minutes, letting them reach room temperature in the process.
2. Either use a rice cooker or follow the instructions on the packet to cook the rice.
3. Prep all your veggies; they're served raw except for the edamame. To cook the edamame, bring a pot of water to a boil, then blanch the beans for about 30 seconds to 1 minute. Remove them promptly from the water.
4. Combine mayonnaise with your preferred amount of sriracha. Add a small amount of water until it reaches a drizzling consistency.
5. Heat a pan to medium-high. Once hot, cook your steaks for 4 minutes per side for medium-rare, adjusting for longer if you prefer medium-well. Allow the steak to rest for a few minutes, then cut it into delightful cubes.
6. Assemble your bowl, starting with a bed of rice. Top it off with the steak and veggies. Sprinkle sesame seeds, sliced red chilli, squeeze over lime juice, and drizzle with your tantalising spicy mayo. Enjoy!
