Sushi rice bowl with beef, egg & chilli sauce

• sushi rice↗140g g
• rump steak↗250g g

  thinly sliced

• garlic clove↗1

  chopped

• soy sauce↗1tbsp tbsp
• sugar↗
• sesame oil↗2tbsp tbsp
• eggs↗2
• large carrot↗1

  cut into long matchsticks

• large courgette↗1

  cut into long matchsticks

• sweet and spicy chilli sauce↗2tbsp tbsp

Step-by-step instructions

1. 1

   Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.

2. 2

   Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.

3. 3

   Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.