Japanese beef & vegetables on rice

• Preparation time 20 minutes
• Cooking time 25 minutes
• Serves 4-6
• Freezableyes

Ingredients

• 2 cups MAGGI All Natural Chicken or Beef Liquid Stock
• 1/3 cup reduced-salt soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons sugar
• 500 g rump steak, thinly sliced across grain
• 4 spring onions, sliced
• 300 g broccoli, cut into florets
• 200 g snow peas
• 1 cup fresh or frozen peas
• 1 red capsicum, sliced
• 3 eggs, lightly beaten
• 6 cups cooked Japanese rice or soba noodles
• extra spring onions, to garnish

Method

1. Place stock, soy, mirin and sugar in large deep saucepan and bring to the boil, reduce heat and simmer for 5 minutes.
2. Add beef and simmer, uncovered, for 5 minutes.
3. Add vegetables and simmer for 3 minutes or until tender.
4. Pour in the eggs in a thin steady stream and allow to spread in the pan; do not stir.
5. Cover and cook over medium heat for 5 minutes until the egg is set.
6. Serve rice in bowls topped with the beef mixture and sprinkled with extra spring onion.

HINT: This recipe is also delicious using pork, chicken or lamb. Vegetarians can opt for just vegetables or use sliced, firm tofu

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: This recipe is also delicious using pork, chicken or lamb. Vegetarians can opt for just vegetables or use sliced, firm tofuyes, Rice, survival-from-the-fittestRice