Instructions

1. Marinade: Cut the beef into strips and marinade in the soy sauce and olive oil for 10 minutes whilst you prep the remaining ingredients.
2. Start Cooking the Orzo Rice: In a medium pot over high heat, pour in the water and salt and bring to a boil.  Add the Orzo and cook for 10-12 minutes, until al dente. Stir occasionally to prevent it from sticking to the bottom of the pot. If it becomes too dry, add a little more water. Once cooked, drain the water, stir through the butter, lemon juice and parmesan cheese and place in the oven on the lowest temperature – just to keep warm (around 90° C or 200°F).
3. Cook the beef strips. In a frying pan over medium heat, add the olive oil, butter, garlic, thyme, rosemary and oregano and stir to combine. Cook for +- 1 minute.
4. Add the steak strips in 2-3 batches, keeping the drained marinade for later. Cook for +- 1 minute on each side until beautifully browned. Remove from pan, set aside and repeat with next batch.
5. Once all steak has cooked, add the leftover marinade and beef strips back to the pan and heat just long enough to heat through, 1-2 minutes.
6. Assemble: Spoon orzo rice into bowls, topped with beef strips and butter sauce. Serve with a side of roasted baby marrows, green beans or broccoli.