500gm beef chuck steak
1 carrot, cut into thin strips
1 bunch baby bok choy, quartered
1 Tbs sesame seeds
1 shallot, thinly sliced
2 cloves garlic, crushed
1 Tsp fresh ginger, minced
1 orange, juiced
1 Tbs tamari sauce
1 red chilli, seeded, finely chopped
2 Tbs sesame oil
1 tsp honey
2/3 C rice, cooked
Cook the rice according to packet instructions.
Mix together the tamari, orange juice, honey, garlic, ginger, chilli and 1 Tbs of sesame oil. Cut the beef steaks across the grain into thin strips. Place the beef in a bowl and pour half of the marinade over it. Allow it to marinade for 1 hour in the fridge.
Heat the remaining sesame oil in the fry pan and when hot add the bok choy. Cook the bok choy for a few minutes until it starts to wilt. Remove it from the pan and cut the core out of the bok choy to separate the leaves. Toss the remaining marinade over the bok choy and let it sit aside. Add the beef to the fry pan and cook it for a few minutes on each side, until it is cooked to your liking. Remove the beef and set aside.
Crack the eggs into the fry pan and fry the eggs to your liking. In your serving bowls divide the rice in two and place it in a layer on the bottom of the bowl. Divide the beef into 4 portions and set two portions aside for tomorrow’s lunch. Place the remaining beef into a corner of the bowl.
Add the bok choy and carrot to the other corners and fried egg over the middle of the bowl. Sprinkle the sesame seeds and sliced shallots over the top and drizzle with any remaining dressing from the bok choy. Serves 2
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