Beef rump steak, raw
320 g, (buy 400g), fat trimmed, thinly sliced
2 clove(s), crushed
1 tbs, finely grated
Rice, white, dry
130 g, (130g), jasmine
1 large, cut into matchsticks
1 medium, cut into matchsticks
- Combine garlic, ginger and soy sauce in a glass or ceramic dish. Add beef and toss to coat. Cover and refrigerate for 3 hours.
- Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook beef mixture, turning, in batches, for 2 minutes or until browned. Transfer to a plate. Cover to keep warm. Lightly spray cleaned pan with oil and heat over medium-high heat. Crack eggs into pan. Cook for 2 minutes on 1 side or until cooked to your liking. Top rice with beef, eggs, carrot and cucumber to serve.