Pork, ginger & cucumber rice bowl
25 min·Asian
Pork, ginger & cucumber rice bowl
Ingredients
- 2 tbsp olive oil
- 600g pork scotch fillet steaks
- 1/3 cup teriyaki sauce
- 2 tbsp sweet chilli sauce
- 2 tsp finely grated fresh ginger
- 450g packet 2 1/2 minute microwave jasmine rice
- 1/3 cup coarsely chopped roasted unsalted peanuts
- 1/4 cup fried shallots
- 1 1/2 tsp sesame seeds
- 2 carrots, julienned
- 2 Lebanese cucumbers, finely sliced
- 1 cup bean sprouts
Instructions
4 steps
- 1
Heat half the oil in a large frying pan over high heat. Cook pork, turning, for 6 to 7 minutes or until almost cooked through. Add teriyaki sauce and chilli sauce. Cook, turning, for 1 to 2 minutes or until glazed and sauce is slightly reduced. Transfer to a plate. Cover to keep warm.
8 min - 2
Add ginger and remaining oil to pan. Cook for 30 seconds or until warmed through. Remove from heat. Stir in any resting juices from pork.
0.5 min - 3
Heat rice following packet directions. Combine peanuts, shallots and seeds in a bowl.
2.5 min - 4
Slice pork. Arrange rice, pork, carrot, cucumber and sprouts in bowls. Drizzle pork with teriyaki mixture. Scatter with peanut mixture. Serve.
5 min
Progress
0 / 4 steps