Lean Teriyaki Sirloin Steak & Brown Rice Bowl with Carrot
Lean Teriyaki Sirloin Steak & Brown Rice Bowl with Carrot brings Japanese flavour to a plate that delivers 61g of protein for 609 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 170g Sirloin Steak
- 120g brown rice
- 80g carrots
- 80g pak choi
- 30g teriyaki sauce
- 2 cloves garlic, grated
- 5g ginger
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the carrot and pak choi, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.
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4
Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.
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5
Meanwhile, steam or stir-fry the carrot and pak choi for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: brown rice first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.