Name: Beef and avocado rice bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 500g Graze Grass-Fed Beef Rump Steak; 2 tsp sesame oil; 1 bunch asparagus, woody ends trimmed, halved diagonally; 2 x 250g pkts microwavable brown rice; 1 Lebanese cucumber, cut into matchsticks; 1 avocado, peeled, stoned, thinly sliced; 250g cherry tomatoes, halved; 60g baby rocket leaves; 42.00 gm soy sauce; 42.00 gm lime juice; 16.00 gm brown sugar; 1 tsp sesame oil, extra; 6.00 gm sesame seeds, toasted; Lime wedges, to serve

Beef and avocado rice bowl

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Elevate your beef and brown rice salad bowl with creamy avocado.

Ingredients:

500g Graze Grass-Fed Beef Rump Steak
2 tsp sesame oil
1 bunch asparagus, woody ends trimmed, halved diagonally
2 x 250g pkts microwavable brown rice
1 Lebanese cucumber, cut into matchsticks
1 avocado, peeled, stoned, thinly sliced
250g cherry tomatoes, halved
60g baby rocket leaves
42.00 gm soy sauce
42.00 gm lime juice
16.00 gm brown sugar
1 tsp sesame oil, extra
6.00 gm sesame seeds, toasted
Lime wedges, to serve

Instructions:

Preheat a barbecue grill or chargrill to medium-high heat. Brush the beef with oil, season generously, and grill for 3 minutes on each side or until desired doneness. Place the cooked beef on a plate, cover with foil, and let it rest for 5 minutes. Grill the asparagus, turning occasionally, for 2 minutes or until nicely charred.
While the rice is cooking according to the instructions on the packet, distribute it evenly among the serving bowls.
Layer the beef, asparagus, cucumber, avocado, tomato, and rocket on top of the rice in the bowls. Combine soy sauce, lime juice, sugar, and extra sesame oil in a screw-top jar, shake vigorously. Pour over the beef and veggies. Garnish with sesame seeds and lime wedges before serving.

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