Sushi rice bowl with beef, egg & chilli sauce

Sushi rice bowl with beef, egg & chilli sauce

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(12 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2
Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry

Nutrition and extra info

Nutrition: per serving

  • kcal621
  • fat23g
  • saturates5g
  • carbs63g
  • sugars8g
  • fibre2g
  • protein41g
  • salt3.2g
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Ingredients

  • 140g sushi rice
  • 250g/9oz rump steak, thinly sliced
  • 1 garlic clove, chopped
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • good pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp sesame oil
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 large carrot, cut into long matchsticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large courgette, cut into long matchsticks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tbsp sweet and spicy chilli sauce

Method

  1. Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.

  2. Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.

  3. Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.

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Comments, questions and tips

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Comments (11)

diana.ashley.roxxana.cooks's picture
5

/w\ my mouth just watered! I will make sure I make this!!! :)

gin1902's picture
5

Heaven! An easy dish, but you have to be very organised. I highly recommend. I cooked the carrot and courgette a minute longer with a sprinkle of sugar and soy sauce! You must try it.

bombers24's picture

Lovely - this has quickly become a firm favourite in our household ... sometimes we use chicken instead of beef or substitute the veg.... and usually throw in an onion too.

sarahj_'s picture
4

absolutely delicious! I added onions when stir-frying the vegetables and it was fantastic

yenirh's picture
5

Hi, This is not Japanese food.. This is KOREAN BIBIMBAB, which is one of the most popular food in Korea

jybay1's picture
4

Simple to make and very nice. I prefer to poach the eggs

eleanormayo's picture
4

This was tasty, unusual and made a nice change. I liked breaking the egg yolk and mixing that with the rice and chilli sauce (& I'm 35!! Who says you shouldn't play with your food??!!)

sarahzoehills's picture
5

What a great but simple dish. All the flavours worked and the steak was melt in the mouth

tallalex85's picture
5

Very tasty! A lovely combination of flavours. We had to use stewing steak, and just used vegetable oil but still very good.

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