Caramelized soy-glazed beef and green onions over steamed rice

$3.10/serving$3.15at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• steak (sirloin or flank)400 g
• jasmine rice1 cup
• corn starch1/4 cup
• soy sauce1/4 cup
• brown sugar3 tbsp
• garlic3 cloves
• gingera thumb
• green onion5 stalks
• bok choy2 small heads

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, thinly slice the steak against the grain into 1/4 inch strips.
• •Toss the beef in the corn starch until lightly coated.
• •Mince the garlic and grate the ginger.
• •Cut the green onions into 2 inch lengths.
• •Cut the bok choy in half lengthwise.

3Sear the beef

• •Heat 2 tbsp oil in a wok over high heat until it shimmers.
• •Add the beef in a single layer and sear 2 minutes per side until crusty and browned.
• •Move the beef to a plate.

4Build the glaze

• •Add the garlic and ginger to the wok and stir 30 seconds until fragrant.
• •Pour in the soy sauce, brown sugar and 1/4 cup water.
• •Simmer 2 minutes until syrupy.
• •Meanwhile, steam the bok choy cut side down in a covered pan with 2 tbsp water for 3 minutes until tender.
• •Return the beef to the wok with the green onions and toss 1 minute until glossed.

5Plate

• •Spoon the rice into two bowls.
• •Top with the beef and lay the bok choy alongside.