Teriyaki Beef with Chinese Leaf Rice

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Get your brown rice cooking according to packet instructions, this should take about 25-30 minutes to cook.

Next, chop two spring onions. Add the whites of the spring onion to a bowl and add 2 tablespoons of soy sauce, 2 table spoons of honey, one clove or garlic and some grated ginger – about the size of a large thumb. Give this all a good mix and then finely slice a flank steak of beef in to thin slices and add to the marinade, leave for 10 minutes whilst you slice up half a Chinese Leaf in to thin strips

Once the beef has had time to marinate, add a tablespoon of olive oil to a hot pan, and fry the beef on a high heat for a couple of minutes being careful not to over cook. Once cooked remove the steak from the pan and set aside but keep warm.  Add the Chinese Leaf to the pan and cook in the pan with the remaining marinade for 5 minutes.

Once the rice is cooked, drain then add to the pan with the Chinese Leaf, mix and cook for a further couple of minutes.

Serve the rice, with the Steak on top, the greens from the spring onion and some sesame seeds if you have them

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