So it’s Father’s Day, you want to make something nice for your Dad.. and I guess typically things like pie, steak, burgers and chips would usually come to mind, but as usual, I wanted to do something a little bit different. If you know me at all., then you’ll know that given the choice of cuisine, I’ll almost always chose some sort of Asian restaurant. Luckily I have a similar taste in good to lots of my friends and family because I feel like people would get pretty bored of eating with me if not.
These bowls aren’t necessarily the most authentic dishes, but they taste good, are simple to make and are also a pretty healthy lunch or dinner idea for Father’s Day.. and any other day of the year for that matter. Another thing you’ll most likely already know about me is that I’m not really a huge meat eater. I’ve never labelled myself as being veggie, vegan or even pescatarian because I kinda’ just eat a bit of whatever I’m fancying.. but my diet does generally consist of a lot of veggies and seafood. (which is largely made up of sushi if I’m quite honest) My Dad’s also not a huge meat eater and I’m pretty sure isn’t a steak and chips kinda’ guy, which inspired me to create something a little different from a classic Sunday Pub lunch style recipe for Father’s Day.
I also know my dad always reads my blog posts- so HAPPY Father’s Day again by the way 🙂
I wanted to make this recipe as quick and fuss free as possible- so you won’t have to spend hours cooking away in the kitchen and can enjoy spending more time with your family for the day. It would also be a good meal prep option, which is definitely more interesting than plain chicken and rice! This recipe is for two portions, but you can always alter the quantities if you’re serving more people or want to prep a larger number of meals in advance.
Ingredients- Serves 2 people
- 300g cooked jasmine rice
- 200g shredded red cabbage
- 1 large carrot- shredded
- Coriander to garnish
- Pomegranate seeds to garnish
- Large Handful cashews
- Sea salt and pepper
- Olive oil for cooking
- Aldi Big Daddy Rump Steak
- 2 tbsp soy sauce
- Tbsp sesame oil
- Tbsp honey/ agave syrup
- Squeeze fresh lemon juice
- Pinch Chilli Flakes
Season the steak with salt sand pepper on both sides, then heat a drizzle of oil in a frying pan and bring to high heat. Once the pan is nice and hot, add the steak and cook to your liking, then allow to rest whilst you prep the rest of the bowl.
To make the dressing, combine the soy sauce, sweetener, lemon juice and chilli flakes, then mix well until fully combined.
Lightly toast the cashews in the frying pan with a little salt and pepper until golden. Then roughly chop these and set aside.
In the bowls, layer the jasmine rice for the base, then add in your veggies. Slice the steak into strips, then lay this over the rice and add all of your garnishes.
Drizzle over a generous helping of the dressing and serve!