300g Brown Rice
320g Mushrooms, sliced
30ml Soy Sauce
30ml Sesame Oil
1 Chilli, deseeded & finely chopped
2 Garlic cloves, finely chopped
160g Cucumber, finely sliced
80g Spinach, leaves sliced
Olive oil and cooking oil
Salt and pepper
Pop your kettle onto boil. Prepare your ingredients as listed. Season your steak with salt and pepper and set aside.
Use your boiled water, and place in a pot onto boil (enough to submerge your rice). When boiling, add your rice and simmer until cooked. Taste to test before draining.
Place a medium saucepan over medium heat. When pan is just hot, add the mushrooms and sauté, stirring, until browned, about 2 minutes. Reduce heat to low-medium and stir in the garlic, chilli (to your heat preference) and spinach. Cook until spinach is wilted, about 2 minutes more. Taste and add salt and pepper as needed. Set aside.
Wipe pan from mushrooms clean and add a splash of cooking oil over medium-high heat. When oil is simmering, place your steak in the pan, fat side down first. You may need to hold it with tongs to keep it upright. Crisp up the fat for 3 minutes before turning it on its side. Cook for 3-4 minutes per side, to your preference (ideally only turning once). Cut open to see that it is ready to remove from the pan. Remove from pan and set aside to rest for about 2 minutes.
Wipe pan from steak clean. Add a knob of butter oil over medium heat. When hot, add the egg/s. Season with salt and pepper. Fry without moving until whites are set but yolks are still runny, 2—3 minutes. Transfer to a plate. Add the soy and sesame and when hot, add rice in a single layer. Cook without moving until golden on bottom, 4—5 minutes. Season to taste.
Serve and enjoy with a lovely bottle of red wine.
Slice steak against the grain. Pop your rice in a bowl and plate your toppings as you see fit.
Recipe courtesy of UCOOK.
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