450 g packet family-size microwave rice
4 x 200 g beef sirloin steaks, trimmed
½ cup teriyaki marinade
salt and pepper, to taste
1 Tbsp vegetable oil
200 g punnet sliced Swiss brown mushrooms
1 Tbsp ginger paste
1 bunch baby bok choy, trimmed, roughly chopped
1 cup frozen peas
1 Tbsp soy sauce
- Heat rice according to packet directions. Transfer to a bowl. Cool 5 minutes.
- Meanwhile, combine beef steaks with 2 tbsps of the marinade in a bowl. Season with salt and pepper.
- Heat a large, oiled frying pan over a medium to high heat. Add beef. Cook for about 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
- Heat oil in a non-stick wok over a high heat. Add mushrooms and ginger. Stir-fry for about 1 minute, or until soft. Add rice, bok choy, peas, sauce, ¼ cup water and remaining marinade. Stirfry for a further 3 minutes, or until peas are tender and rice is hot.
- Serve steaks with rice.