Page 249 - YC Cooking School

150g sirloin steak

Freshly ground black pepper
1 tsp (5ml) canola oil
65g tender stem broccoli
1 yellow pepper, thinly sliced
2 bulbs of Bok choy, halved lengthways
Fresh coriander, for garnish

For the egg-fried rice

2 tsp (10ml) sesame oil
3 spring onions, finely chopped
80g peas
2 cups cooked rice, chilled
1-2 tsp (5-10ml) soy sauce
1 large free range egg
80g mung bean sprouts

Tools

Measuring jug
Pot with fitted lid
Kitchen spoons
Mixing bowls
Microplane

Knife
Chopping board
Meat tenderiser
Wok

What to do:

For the long-grain rice

1. Place a pot with water (2 cups) onto the stove and bring to a simmer.
2. Add the rice, and cover the pot with a lid. Note: If the water starts to bubble up, tilt the
lid slightly to allow the steam to escape.
3. Allow the rice to cook gently until all the water has evaporated and it is light and fluffy.
4. Pour the cooked rice into a bowl and store in the fridge to cool completely. Note: For
egg-fried rice, it’s best to leave the rice in the fridge overnight.

For the teriyaki sauce

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