Ingredients
- 1 sirloin steak, approx. 1inch thick
- 100g uncooked rice
- 1 large red chilli
- Handful edamame beans
- Handful broccoli florets
- 2 spring onions
- 2 cloves garlic
- 15g ginger (half a thumb sized piece)
- Half an onion
- 4 tbsp sweet chilli sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- Rapeseed oil
Preparation
- Cook rice according to pack instructions, drain, and set aside to cool.
- Preheat BBQ for 2–3 minutes on medium heat.
- Rub oil, salt, and pepper into both sides of the steak.
- Grill steak for 2–2.5 minutes per side for rare, or longer to preference.
- Wrap steak in foil and a tea towel to rest and keep warm.
- Thinly slice chilli, reserving a few rounds for garnish.
- Peel and cut ginger into thin batons.
- Peel and thinly slice garlic.
- Slice onion and spring onion.
- Add 1 cup hot water and broccoli to the paella pan, cover, and cook 4 minutes on medium-high heat.
- Drain water and set broccoli aside.
- Add a drizzle of oil to the pan, return broccoli, and add edamame, onion, most of the chilli, garlic, and ginger. Cook 2–3 minutes on medium heat.
- In a bowl or jar, combine soy sauces, rice wine vinegar, sweet chilli sauce, and sesame oil.
- Remove steak from foil, thinly slice, and add resting juices to marinade mix.
- Add rice to the pan, stir well to mix everything together.
- Pour in marinade and cook for 1–2 minutes.
- Top with sliced steak and reserved chilli.
- Drizzle with a little more sesame oil before serving.
Serves 2
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