Char Sui Porterhouse Steak with Brown Rice and Stir Fried Veg

In a pot, combine the brown rice, a big pinch of salt and 4 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place

Pat steak dry on paper towel and slice into strips and coat with a quarter of the char siu sauce. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.

Heat a large high sided frypan or wok, over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.

In the frying pan, heat sesame oil on medium high heat. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.

Add the cooked rice, beef strips, remaining char sui sauce mixed with 1/3 cup water and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.

Divide stir-fry between bowls and garnish with the green parts of the spring onion. Enjoy!

In a pot, combine the brown rice, a big pinch of salt and 4 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place

Pat steak dry on paper towel and slice into strips and coat with a quarter of the char siu sauce. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.

Heat a large high sided frypan or wok, over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.

In the frying pan, heat sesame oil on medium high heat. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.

Add the cooked rice, beef strips, remaining char sui sauce mixed with 1/3 cup water and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.

Divide stir-fry between bowls and garnish with the green parts of the spring onion. Enjoy!

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place

Pat steak dry on paper towel and slice into strips and coat with a quarter of the char siu sauce. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.

Heat a large high sided frypan or wok, over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.

In the frying pan, heat sesame oil on medium high heat. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.

Add the cooked rice, beef strips, remaining char sui sauce mixed with 1/3 cup water and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.

Divide stir-fry between bowls and garnish with the green parts of the spring onion. Enjoy!

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place

Pat steak dry on paper towel and slice into strips and coat with a quarter of the char siu sauce. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.

Heat a large high sided frypan or wok, over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.

In the frying pan, heat sesame oil on medium high heat. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.

Add the cooked rice, beef strips, remaining char sui sauce mixed with 1/3 cup water and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.

Divide stir-fry between bowls and garnish with the green parts of the spring onion. Enjoy!

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place

Pat steak dry on paper towel and slice into strips and coat with a quarter of the char siu sauce. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.

Heat a large high sided frypan or wok, over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.

In the frying pan, heat sesame oil on medium high heat. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.

Add the cooked rice, beef strips, remaining char sui sauce mixed with 1/3 cup water and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.

Divide stir-fry between bowls and garnish with the green parts of the spring onion. Enjoy!

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place

Pat steak dry on paper towel and slice into strips and coat with a quarter of the char siu sauce. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.

Heat a large high sided frypan or wok, over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.

In the frying pan, heat sesame oil on medium high heat. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.

Add the cooked rice, beef strips, remaining char sui sauce mixed with 1/3 cup water and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.

Divide stir-fry between bowls and garnish with the green parts of the spring onion. Enjoy!