Beef Teriyaki Donburi with Brown Rice & Soft-Boiled Egg

Serves 4

Time 35 minutes

Ingredients

For the Beef

500g lean beef rump or sirloin, thinly sliced

1 tbsp extra virgin olive oil

2 tbsp teriyaki sauce

1 tsp grated ginger

1 garlic clove, crushed

For the glaze

2 tbsp teriyaki sauce

2 tbsp water

For the bowls

2 cups cooked brown rice

1 cup edamame (fresh or frozen, podded)

1 large carrot, shredded or julienned

4 radishes, thinly sliced

1 cup pea shoots or snow pea tendrils

2 spring onions, finely sliced

4 eggs

1 tbsp toasted sesame seeds

Extra virgin olive oil, to drizzle

Method

Bring a saucepan of water to a gentle boil. Add eggs and cook for 6½ minutes for soft, jammy yolks. Transfer immediately to iced water to stop cooking, then peel once cool.

In a bowl, combine the beef with 2 tbsp Teriyaki Sauce, ginger, garlic and EVOO. Toss to coat and set aside for 5–10 minutes while you prep the vegetables.

Heat a large non-stick pan or wok over high heat. Cook the beef in batches for 1–2 minutes until caramelised and just cooked through. Remove to a plate and keep warm.

Return the pan to medium heat and add 2 tbsp Teriyaki Sauce and 2 tbsp water. Simmer for 1–2 minutes, scraping up any caramelised bits from the pan. Once slightly thickened, return the beef to the pan and toss to coat in the glossy glaze.

Divide warm brown rice among bowls. Top with glazed beef, edamame, shredded carrot, radish slices, and pea shoots. Halve the eggs and nestle one in each bowl.

Sprinkle with spring onions and sesame seeds. Drizzle with a little EVOO just before serving.