Ingredients

• 1/4 cup (60ml) soy sauce
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon sriracha or chilli sauce
• 1 tablespoon finely grated ginger
• 500g Coles Australian No Added Hormones Beef Rump Steak
• 2 tablespoons peanut oil
• 2 Coles Australian Free Range Eggs, lightly whisked
• 1 carrot, peeled, shredded
• 450g pkt microwavable long-grain rice
• 1 bunch baby buk choy, trimmed, coarsely chopped

Method

• Step 1 Combine soy sauce, vinegar, sriracha or chilli sauce and ginger in a jug. Combine beef and one-third of the soy sauce mixture in a bowl. Set aside for 5 mins to develop the flavours.
• Step 2 Heat a barbecue grill or chargrill on high. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thickly slice.
• Step 3 Meanwhile, heat half the oil in a wok over medium heat. Add egg. Swirl to coat base of wok. Cook for 1-2 mins or until set. Turn onto a clean work surface. Roll into a log and thinly slice crossways.
• Step 4 Heat remaining oil in the wok over high heat. Stir-fry carrot for 2 mins or until tender. Add rice, buk choy and remaining soy sauce mixture. Stir-fry for 1-2 mins or until heated through. Divide rice mixture evenly among serving plates. Top with beef and egg.