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Rump Steak Buddha Bowls
To assemble the bowls:
1 Dish about 125ml (½ cup) of rice into each bowl, then top the rice with the crispy potato cubes, rump steak slices, corn, carrots, cucumber, and shredded red cabbage. Season to taste.
Method
- Pre-heat your oven to 180°C and bake the potato cubes for about 30 minutes, or until golden brown and crispy.
- Heat a griddle or frying pan over high heat, season the rump steak with salt and pepper, to taste, and rub with a dash of olive oil.
- Fry the steak for about 4 minutes per side if you prefer a medium rare steak (or to your preference).
- Remove the steak from the heat and allow it to rest for about 10 minutes.
- Slice the steak into strips and set aside until you are ready to assemble the bowls.
- Combine all ingredients and dress the bowl with the dressing.
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