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Soy beef with nori rice
Soy beef with nori rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 200g (1 cup) long-grain white rice
  • 2 nori sheets (toasted seaweed)
  • 2 spring onions, trimmed
  • 350g beef fillet, thinly sliced across the grain
  • 42.00 gm soy sauce
  • 40.00 gm caster sugar
  • 280.00g capsicum
  • 1 227g can bamboo shoots, drained, sliced
  • 1 150g pkt fresh shiitake mushrooms, sliced
Instructions:
  • Prepare the rice in a saucepan of salted boiling water, cooking slightly longer than directed on the package for a sticky texture. Drain the rice and divide it into 8 portions. Shape each portion into a ball using damp hands. Cut the nori into eight 3cm-wide strips with scissors. Wrap each rice ball in a nori strip, wetting the ends with water to seal it tightly.
  • Prepare the spring onions by slicing the stems diagonally and dividing the bulbs into quarters.
  • Heat up a wok over high heat, then cook the beef with soy sauce and sugar for 1-2 minutes. Transfer the beef to a plate and cover it with foil. Next, stir-fry capsicums and spring onions for 3-4 minutes until tender. Add bamboo shoots and mushrooms and stir-fry for another 1-2 minutes until heated through. Finally, return the beef to the wok and stir-fry until everything is heated through. Serve with nori rice.

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