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Beef teriyaki and bok choy fried rice
Beef teriyaki and bok choy fried rice
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Succulent beef skewers paired with flavorful fried rice for a delicious and easy weeknight dinner.
Ingredients:
  • 650g lean beef rump steak, cut into 3cm pieces
  • 82.50 ml teriyaki marinade
  • 250.00 gm white long-grain rice, rinsed
  • olive oil cooking spray
  • 2 eggs, lightly beaten
  • 1 bunch baby bok choy, leaves separated, thinly sliced
Instructions:
  • Skewer the beef and place it in a dish. Pour over 2 tablespoons of marinade, ensuring the meat is well coated. Refrigerate for 30 minutes, if possible.
  • In a saucepan, bring 8 cups of water to a boil over high heat. Add rice and cook for 10 to 12 minutes until tender. Drain and rinse with cold water to cool quickly (check note for a time-saving tip).
  • Preheat a non-stick frying pan or chargrill pan over medium-high heat. Cook skewers in batches, turning occasionally, for about 6 minutes until medium or cooked to desired doneness.
  • Heat a wok over medium heat, spray with oil, and add eggs. Stir-fry until scrambled, about 1 minute. Transfer to a plate. Spray the wok with more oil and add bok choy stems, stir-frying for 1 minute. Add rice, eggs, bok choy leaves, and the remaining 2 tablespoons of marinade. Stir-fry until rice is heated through, for about 1 to 2 minutes. Serve with skewers.

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