PREP TIME: 20 min
COOK TIME: 20 min
READY TIME: 40 min
CALORIES: 290 (per serving)
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- 400 g (12¾ oz) piece eye fillet
- 3 tablespoons soy sauce
- ½ cup (4 fl oz) plum wine or sweet cooking wine
- 1 tablespoon grated ginger
- 1 cup short-grain rice
- 1½ cups (12 fl oz) water
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon oil
- 150 g (5 oz) oyster mushrooms
- 4 small squares nori, toasted
- 4 shallots, sliced
1 Place eye fillet in a shallow dish. Combine soy sauce, plum wine and ginger, and pour over meat. Allow beef to marinate for 30 minutes.
2 To cook rice, wash it well under running water. Place rice in a saucepan with water and cook over medium heat until water has almost been absorbed. Remove pan from heat, cover and stand for. 5 minutes.
3 Place rice in a bowl and stir through vinegar. Cover bowl and keep rice warm.
4 Heat oil in a frypan over medium heat. Drain beef and reserve marinade. Place beef in frypan and cook for 1 minute on each side.
5 Remove beef from pan and cover. Place reserved marinade in frypan, add mushrooms and simmer until marinade has reduced and mushrooms are soft.
6 To serve, place nori on serving plates and top with rice and shallots. Thinly slice beef and place slices on rice. Top with mushrooms and reduced marinade.
Calories: 290.2 Kcal
Fat: 6.5 g
Cholesterol: 87.9 mg
Sodium: 94.0 mg
Potassium: 868.1 mg
Carbs: 19.0 g
Protein: 38.9 g
Vitamin A: 17.7 %
Vitamin B-12: 73.0 %
Vitamin B-6: 52.0 %
Vitamin C: 115.8 %