The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame Seaweed Steak with Fried Rice
Seaweed and grass-fed British bavette steak? The pairing is unconventional, but wait until you try it. A savoury dream, served atop carrot ribbons and brown rice, then garnished with zingy pickled spring onions.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 80g sugar snap peas
- 2 carrot
- 3 spring onion
- 1 garlic bulb (use half)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp sesame oil (Sesame)
- 4 bavette steaks
- 2 tbsp rice wine vinegar
- 2 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
Nutritional Information
Calories: 553
Protein: 41g
Carbs: 38g
Fat: 26g
Sesame Seaweed Steak with Fried Rice
Seaweed and grass-fed British bavette steak? The pairing is unconventional, but wait until you try it. A savoury dream, served atop carrot ribbons and brown rice, then garnished with zingy pickled spring onions.
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Cooking Instructions
- Make the pickled spring onions; thinly slice the spring onions and place in a bowl with the vinegar and a pinch of sea salt. Mix and leave to pickle.
- Heat a wok or large frying pan on medium heat. Add the furikake and toast for 1-2 mins, tossing regularly, until beginning to brown. Remove and set aside.
- Add 1 tbsp oil to the pan and place on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: 3-4 mins per side for medium-rare or 5-6 mins per side for well-done). Add the tamari in the final minute of cooking and turn to coat. Remove and leave to rest then thinly slice against the grain.
- Peel the carrots into ribbons. Finely chop or crush 3 garlic cloves. Reheat the steak pan to medium-high heat. Add the sesame oil, garlic and sugar snaps and cook for 2 mins.
- Add the rice to the pan and break it up with a wooden spoon. Add the carrots and a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt and 1-2 tbsp pickling liquid (to taste).
- Serve the rice topped with the steaks. Garnish with the pickled spring onions and furikake.
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