Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
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Step 1
Rinse the rice until the water runs mostly clear. Add to a pan and cover with water to your first knuckle above the rice. Bring to the boil, then reduce to a gentle simmer with the lid on for 10–12 minutes until the water is absorbed. Turn off the heat and let it steam for 5 minutes before fluffing.
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For
2
M
I
2
Sirloin steak, about 200g each
150
g
Jasmine rice, or long grain rice
Flaky sea salt
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Per Serving
Calories
760kcal
Fat
36g
Carbs
65g
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Salting the steak early helps draw moisture to the surface, which gives you better browning. | Resting is not optional. It keeps the steak juicy and prevents it from bleeding into the rice. | Slice against the grain so it eats tender. | Add chilli oil or fresh red chilli if you want heat. | Throw in edamame or shredded cabbage if you want to bulk the veg further.
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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the rice until the water runs mostly clear. Add to a pan and cover with water to your first knuckle above the rice. Bring to the boil, then reduce to a gentle simmer with the lid on for 10–12 minutes until the water is absorbed. Turn off the heat and let it steam for 5 minutes before fluffing.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Sirloin steak, about 200g each
150
g
Jasmine rice, or long grain rice
Flaky sea salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
760kcal
Fat
36g
Carbs
65g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Salting the steak early helps draw moisture to the surface, which gives you better browning. | Resting is not optional. It keeps the steak juicy and prevents it from bleeding into the rice. | Slice against the grain so it eats tender. | Add chilli oil or fresh red chilli if you want heat. | Throw in edamame or shredded cabbage if you want to bulk the veg further.
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Made it?
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