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Easy soy & ginger grass-fed Irish minute steak rice bowls

The easy soy & ginger grass-fed Irish minute steak rice bowls, as part of the #SteaksMadeEasy campaign with Ed Smith from Rocket & Squash. Ed has chosen grass-fed Irish minute steak as it cooks in 'minutes', and is packed full of herbaceous flavours, making it a great addition to midweek meals and pleasing the whole dinner table. The steak is just as good the next day, so why not add it to your lunch for an extra treat!

2 people
30 mins
Rice bowl with Irish Beef

Ingredients

For the steaks

  • 3 tbsp light soy sauce
  • 3-4cm chunk of ginger, finely grated
  • 1 tbsp runny honey
  • 3 tbsp neutral cooking oil
  • 2 x minute steaks (125-150g each)
  • 2 medium onions, finely sliced
  • Pinch of salt

For the rice bowl

  • 250g Jasmine rice (Alternative rice can be used)
  • 150g chopped kale
  • 1 tbsp cooking oil
  • 5 tsp light soy sauce
  • 100g podded edamame beans (defrosted)
  • 2 tbsp rice vinegar
  • 1 tsp caster sugar

For the steaks

  • 3 tbsp light soy sauce
  • 3-4cm chunk of ginger, finely grated
  • 1 tbsp runny honey
  • 3 tbsp neutral cooking oil
  • 2 x minute steaks (125-150g each)
  • 2 medium onions, finely sliced
  • Pinch of salt

For the rice bowl

  • 250g Jasmine rice (Alternative rice can be used)
  • 150g chopped kale
  • 1 tbsp cooking oil
  • 5 tsp light soy sauce
  • 100g podded edamame beans (defrosted)
  • 2 tbsp rice vinegar
  • 1 tsp caster sugar
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Method:

  • Heat the oven to 190C fan.
  • Marinate the steaks in a bowl by whisking together the soy sauce, ginger, honey, add the steaks, ensure all sides covered then set to one side.
  • Cook the rice by rinsing the grains thoroughly, cover with 400ml of cold water then turn the hob to its lowest temperature and simmer with lid on for 7 minutes (or until the water has been soaked up). Remove the rice from the heat, replace the lid with a clean tea towel and leave to steam for 8-10 minutes while the rest of the meal comes together.
  • Spread the kale over a baking sheet, drizzle with cooking oil and 1 tablespoon of soy sauce, toss and roast in the hot oven for 10-12 minutes until crisping at the edges.
  • Combine edamame with 2 teaspoons of soy sauce, the rice vinegar and sugar and set to one side.
  • Fry the onion gently for 5-6 minutes in a medium-sized frying pan, with 1 tablespoon of cooking oil and a pinch of salt. Once softened, increase the heat to high and push the onions into a heap on one side. Add the remaining tablespoon of cooking oil to the pan, remove the steaks from their marinade (holding them over the bowl for a couple of seconds to drip dry), then cook them in the now smoking hot pan for 45-60 seconds per side, so they colour a bit and cook to medium rare.
  • Transfer the steaks to a chopping board, turn the heat off and pour the remaining marinade over the onions, stirring them through the sauce as it bubbles and evaporates.
  • To assemble the rice bowls divide the rice between two bowls. Put piles of kale and edamame around the edge, spoon the onions onto another spot, slice the steaks and lay on the onions.
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Method:

  • Heat the oven to 190C fan.
  • Marinate the steaks in a bowl by whisking together the soy sauce, ginger, honey, add the steaks, ensure all sides covered then set to one side.
  • Cook the rice by rinsing the grains thoroughly, cover with 400ml of cold water then turn the hob to its lowest temperature and simmer with lid on for 7 minutes (or until the water has been soaked up). Remove the rice from the heat, replace the lid with a clean tea towel and leave to steam for 8-10 minutes while the rest of the meal comes together.
  • Spread the kale over a baking sheet, drizzle with cooking oil and 1 tablespoon of soy sauce, toss and roast in the hot oven for 10-12 minutes until crisping at the edges.
  • Combine edamame with 2 teaspoons of soy sauce, the rice vinegar and sugar and set to one side.
  • Fry the onion gently for 5-6 minutes in a medium-sized frying pan, with 1 tablespoon of cooking oil and a pinch of salt. Once softened, increase the heat to high and push the onions into a heap on one side. Add the remaining tablespoon of cooking oil to the pan, remove the steaks from their marinade (holding them over the bowl for a couple of seconds to drip dry), then cook them in the now smoking hot pan for 45-60 seconds per side, so they colour a bit and cook to medium rare.
  • Transfer the steaks to a chopping board, turn the heat off and pour the remaining marinade over the onions, stirring them through the sauce as it bubbles and evaporates.
  • To assemble the rice bowls divide the rice between two bowls. Put piles of kale and edamame around the edge, spoon the onions onto another spot, slice the steaks and lay on the onions.