Chunky beef chowder

Ingredients

• 200g basmati rice
• 1tsp olive oil
• 2 red onions, finely sliced in wedges
• 1 carrot, peeled and very finely sliced
• 350g lean sirloin steak, thinly sliced into strips
• 2tbsp Kikkoman Less Salt Soy Sauce
• 900ml hot beef stock
• 2tbsp black bean sauce
• 1tbsp hot chilli sauce
• 115g baby spinach leaves
• 1tbsp fresh coriander, chopped

Method

Rinse the rice thoroughly, place in a saucepan and pour in enough water to cover the rice by 2.5cm. Cook over a low heat, covered with a tight fitting lid for 20 minutes.

When the rice has nearly cooked, prepare the chowder. Heat the oil in a large non-stick wok or saucepan and fry the onions for 5 minutes. Add the carrots and stir fry for a further 2 minutes. Add the beef strips and stir fry for 2 minutes. Add the soy sauce, stock, black bean sauce and chilli sauce. Simmer for 3 minutes. Stir the spinach leaves into the chowder and remove from the heat.

Spoon the cooked rice into four bowls and ladle the chowder into the bowls. Garnish with coriander and serve.