Chilli and ginger fillet beef with spring onion and pine nut wild rice

Ingredients

For the marinade
1 red chili de seeded and finely chopped  
1 tablespoon of fresh grated ginger
2 carrots thinly sliced
6 tablespoons sesame seed oil
12 tablespoons Soya sauce

2 fillet steaks
150g dried mixed wild and long grain rice- boiled
2 spring onions
25 g Pine nuts
Oil for frying

Mix all the marinade ingredients together in a large bowl and add the steak. Leave to marinate in the fridge for at least an hour.

Gently fry the spring onions and pine nuts in a small amount of oil. Add turn off the heat and add the boiled rice and mix with a little olive oil.

Spoon the rice mixture into a cocktail glass, press down and then turn onto a serving plate to create a pyramid.

Take the steaks out of the marinade and fry either side to cook to your preference. Before the steaks are fully cooked add the marinade sauce and allow the carrots to cook a little with the chili and ginger.

Place the steak on the plate next to the rice and spoon the marinade mixture on top. Serve.

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