Beef strips with rocket, cherry tomatoes and basmati rice

Ingredients

For 1 serving

• Beef rump steak150 g
• Basmati rice60 g
• Arugula40 g
• Cherry tomatoes150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: June – September

Method

1. Bring a small pan of salted water to the boil; rinse the basmati rice in a sieve until the water runs clear and cook it for 12 minutes, until tender and separate; drain.
2. Meanwhile cut the rump steak against the grain into thin strips about half a centimetre wide; wash and halve the cherry tomatoes; wash and dry the rocket.
3. Heat the oil in a frying pan over medium heat with the crushed garlic for 1 minute, until it sizzles; turn the heat to high, add the meat and stir-fry for 2 minutes, until no longer red; season with salt and pepper.
4. Add the cherry tomatoes and stir-fry for 2 minutes, until they start to soften.
5. Turn off the heat, deglaze with the balsamic vinegar, remove the garlic and stir in the rocket, which will just wilt; serve on the rice.