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Japanese-inspired Rump Steak Broth with Furikake
A classic hearty beef soup - but with some of your favourite Japanese flavours. Simmer juicy slices of grass-fed British rump steak with earthy chestnut mushrooms, ginger and umami tamari. Crunchy bites of fresh radish complete this hug in a bowl.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 pak choi
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp cornflour
- 4 radish
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 rump steaks
- 2cm fresh ginger
- 3 spring onion
- 80g brown rice (brown rice (100%))
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 60g chestnut mushrooms
- 2 garlic clove
Nutritional Information
Calories: 474
Protein: 40g
Carbs: 38g
Fat: 17g
Ingredients
- 1 pak choi (use half)
- 1 rump steak
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 60g chestnut mushrooms (use half)
- 80g brown rice (use half) (brown rice (100%))
- 2 tsp cornflour (use half)
- 1 tbsp furikake (use half) (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2cm fresh ginger (use half)
- 2 garlic clove
- 4 radish
- 3 spring onion
- 1 beef stock cube (use a quarter) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 489
Protein: 41g
Carbs: 40g
Fat: 17g
Japanese-inspired Rump Steak Broth with Furikake
A classic hearty beef soup - but with some of your favourite Japanese flavours. Simmer juicy slices of grass-fed British rump steak with earthy chestnut mushrooms, ginger and umami tamari. Crunchy bites of fresh radish complete this hug in a bowl.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 20 mins, until almost cooked, then drain. Dissolve half the stock cube in a jug with 750ml hot water (375ml for 1 person).
- Quarter the mushrooms. Trim the pak choi and cut into bite-sized pieces. Trim and thinly slice the spring onions. Finely chop or grate the garlic and ginger. On a separate board, trim and remove the fat from the steaks then thinly slice, against the grain, into strips.
- Heat a medium saucepan with 1 tbsp oil on high heat. Add the steak slices and cook for 2-3 mins, until golden brown. Add the spring onions, pak choi and mushrooms and cook for 2 mins. Add the garlic and ginger, cook for 1 min, then pour in the tamari and 700ml stock (350ml for 1 person).
- Dissolve the cornflour with the remaining stock, then pour it into the pan. Season with sea salt and black pepper and stir. Lower the heat to medium and simmer for 8-10 mins, until thickened.
- Trim and thinly slice the radishes, then cut into thin strips. Add the almost-cooked rice to the broth and simmer for 5-7 mins, until the rice is cooked. Season with sea salt and black pepper.
- Serve the rice and broth in bowls and garnish with furikake and radishes.
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