Teriyaki Beef and Brown Rice


200g beef, thinly sliced

3 tbsp tamari

3 tbsp mirin

1 tsp fresh ginger, julliene

1 clove garlic

Sunflower oil for frying

1 bunch bok choy, cut into quarters

2 cloves garlic, chopped


1 cup brown rice, cooked

1 spring onion, chopped



Marinate beef in tamari, mirin, ginger and garlic for at least 1 hour. To cook beef heat pan and add oil, gently fry the beef until tender and brown. To cook bok choy, heat a separate pan and toss through bok choy with garlic, salt and a little water to steam. Sprinkle dish with spring onion. Serve with cooked brown rice.