Man Meal Of The Week: Steak Strips With Wild Rice

Wild rice is absolutely divine, it does take a while to cook but it is full of roughage and has the most beautiful nutty flavour. I used beef stir fry, the trick is to flash fry in it so it doesn’t turn to rubber. This dish is the perfect weeknight meal <3

INGREDIENTS

Olive oil
Sea salt
Black pepper
500g free range beef stir fry, room temperature, sliced into smaller strips
Smoked paprika
1 tsp chilli flakes
1 cup wild rice
1/2 a punnet baby carrots, roughly chopped
1/2 a punnet celery fingers, roughly chopped
2 red onions, chopped
4 garlic cloves, crushed
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tin Italian whole tomatoes
1 tsp sugar/ xylitol
1-2 red chillies, chopped
180 ml chicken stock
2 tbsp parmesan, grated

METHOD
Serves 2
Preparation 10 minutes
Cooking time 40 minutes

Boil the kettle and rinse the rice under water until the water runs clear. Place a pot on high heat, add the rice a large pinch of salt, 3 cups of boiling water and cover, once the water is boiling, cook on the lowest heat for 40-45 minutes (or check the instructions on the packet).

While the rice is cooking, place a saucepan on high heat and add 2 tablespoons of olive oil, chuck in the  chopped carrots, onions, celery and garlic and fry for 10 minutes.  Rinse the herbs under water and tie them together using a sprig of thyme (this little bundle of herbs is called a bouquet garni) place it in the pan with the sugar and fry for another 5 minutes.

Then add the stock and large grind of black pepper, turn up the heat and reduce for 3 minutes, add the tinned tomatoes and simmer for 15 minutes, stirring occasionally.

In a marinating dish add a generous glug of olive oil, 1 heaped tablespoon of paprika, chilli flakes, a large pinch of sea salt and black pepper and evenly coat the meat.

Place a large frying pan on high heat, when the pan is piping hot add the beef in batches,  YOU DO NOT WANT IT TO BOIL, fry for 1 minute.

Add the chopped chilli to the sauce along with 1 tbsp grated parmesan.

To serve, divide the rice between bowls, add a large spoonful of sauce and top with the spicy strips and a sprinkle of grated parmesan.

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