Porterhouse Steak with Five Spice & Stir Fried Brown Rice

Cook Brown Rice:

In a pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and set aside, with a lid on or covered in a warm place.

Prepare Ingredients:

Remove the steak from the refrigerator to bring to room temperature. Peel and mince the garlic and ginger. Thinly slice the spring onions; separating the green tops and white bottoms. Peel and medium dice the carrot. Trim pak choy ends and quarter lengthways.

Cook Steak:

Heat a pan on medium until hot. Pat steak dry with paper towel; season with Chinese 5 spice, salt and pepper on both sides. Heat olive oil on medium-high until hot. Add the seasoned steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Cook Vegetables:

In the same pan, heat olive oil on medium until hot. Add the ginger, garlic, white parts of the spring onion and diced carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes, or until softened. Add the spinach, pak choy and season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until slightly wilted.

Add Rice & Seasonings:

Add the cooked rice and sweet soy sauce to the vegetables. Increase the heat to medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until completely combined and heated through. Remove from heat.

You Plate It:

Slice the steak crosswise, against the grain. Add any juices from the sliced steak to the stir-fried rice; stir to combine. Divide the rice and vegetables between plates and top with the sliced steak. Garnish with the green parts of the spring onion. Enjoy!