I’ve said before that I don’t make New Year’s Resolutions. They’re pretty much guaranteed to fail within a matter of days. Indeed I don’t think I know anyone who made it past the end of January with any of theirs intact. That’s not to say I don’t try and make some changes after Christmas. I just wait until I’m in the right frame of mind. Something that is almost guaranteed not to be in January…
Now that I’m feeling all refreshed from our Winter Break to Iceland (an amazing country which you should visit if you can) I find myself looking forward to the summer. The time has come for me to shed a bit of my winter weight gain.
I’ll never make it too formal – I’ve blogged before about my dislike of proper “diets” – but know that a few targetted changes will make a huge difference. Eating a better breakfast always helps. Mostly because it reduces the risk of lunch becoming a hangry dash to grab whatever is within reach. But by far the biggest change is what we have for dinner. Portion sizes go down a little and take-aways become a much rarer treat. Not that you need to reach for the phone to have quick and tasty food on a Friday night.
My Honey Soy Beef Kebabs, with Vegetable Fried Rice, are a perfect start to the weekend. They are deeply savoury with a nice sweet edge. I’d recommend using a good quality cut of beef when making them, to keep them extra tender. I use thick-cut Sirloin Steaks, but if you’re not feeling so extravagant then rump would likely be fine.
The only slow part of this is marinating the beef, which really should be done for at least 2 hours. Though you can start that process off the night before if you plan it well – or just before you leave for work in the morning. Once that’s sorted the actual cooking can be done in as little as 15 minutes.
Which is probably faster than it would take to get the food from the take-away kitchen to your front door…
Honey Soy Beef Kebabs with Vegetable Fried Rice
for the Honey Soy Beef
- 300 g Sirloin Steak
- 1 Red Onion
- 3 cloves Garlic crushed
- 5 cm piece Root Ginger peeled and grated
- 100 ml Light Soy Sauce
- 3 tbsp Honey
- 1 tbsp Sesame Oil
- 1 tbsp Vegetable Oil
for the Vegetable Fried Rice
- 2 tbsp Vegetable Oil
- 2 Large Eggs beaten
- 1 Onion peeled and finely chopped
- 2 cloves Garlic crushed
- 5 cm piece Root Ginger peeled and grated
- 1 Red Pepper chopped
- 50 g Soya Beans
- 500 g Cooked Rice approx 150g uncooked weight
- 2 tbsp Soy Sauce
- 1 tsp Sriracha
- 1 tbsp Sesame Seeds
- 2 Spring Onions finely sliced
Marinate the Beef
- Cut the steak into large chunks and put into a bowl or zip lock bag.
- Peel the onion and cut into 2cm pieces and add to the bowl with the meat.
- Mix together the garlic, ginger, soy sauce, honey, sesame oil and vegetable oil then pour over the beef and onion mixture. Cover (or seal the bag) and put into the fridge to marinade for at least 2 hours, but preferably overnight.
Cook the Kebabs
- Pre-heat the grill to a high setting.
- When ready to cook, remove the beef and onions from the marinade and thread onto skewers, alternating meat and onion pieces. Keep the remaining marinade to one side as you will use it later.
- Grill the kebabs for 10 minutes, turning occasionally to ensure they’re cooked evenly on all sides.
- Pour the remaining marinade into a small pan and bring to the boil. Turn down to a simmer and allow the marinade to cook through and reduce down to a sticky glaze. Keep an eye on it as you don’t want it to burn.
Prepare the Vegetable Fried Rice
- Whilst the kebabs are cooking you can prepare the vegetable fried rice.Start by heating a wok or deep frying pan over a high heat. Add half of the vegetable oil when smoking hot.
- Pour in the beaten egg then stir-fry until the egg is set and cooked through. Remove the cooked egg from the pan and put to one side.
- Add the remaining vegetable oil, followed by the onions and stir-fry until they are translucent. This should take around 5 minutes.
- Add the garlic and ginger to the pan and stir-fry for a further minute or so, until fragrant. Then add the red pepper and soya beans and cook for a further 2 to 3 minutes.
- Mix in the cooked rice and mix well, before pouring over the soy sauce and sriracha. Stir-fry for a few more minutes until the rice is golden throughout. Add the cooked egg to the pan and stir to mix it through the rice.
- Divide the rice between two bowls. Top with the cooked kebabs then brush with the reduced glaze. Garnish with the sesame seeds and sliced spring onion.