Asian Beef & Brown Rice Bowl with Pickled Cucumber & Sesame Seeds

Asian Beef & Brown Rice Bowl with Pickled Cucumber & Sesame Seeds

Lean Protein | Healthier Carbs | Packed with Veggies

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This Asian-flavoured beef with garlicky brown rice is a super tasty dish everyone will love. Serve with veggies and quick pickled cucumber for a complete, nutritionally balanced meal.

Tags:Calorie Smart

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove


1 packet

brown rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 cube

chicken stock







1 bunch

Asian greens

1 knob


1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 sachet

mixed sesame seeds


1 packet

beef strips

Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the pickle)

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp


¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2687 kJ
Fat14 g
of which saturates2.4 g
Carbohydrate75.1 g
of which sugars22.8 g
Protein45.8 g
Sodium2177 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the brown rice, water (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice and return to the saucepan and stir to combine. Remove from the heat.


While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the rice wine vinegar, water (for the cucumber) a good pinch of sugar and salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside.


Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm strips. Roughly chop the Asian greens. Finely grate the ginger (unpeeled). In a small bowl, combine the soy sauce, honey, oyster sauce, water (for the sauce), ginger and remaining garlic. Heat a large frying pan to a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.


Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with salt and pepper. Transfer a plate.


Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, cook the beef, in batches, tossing until browned and cooked through, 1-2 minutes. Transfer to a plate. Remove the pan from the heat and add the marinade, stirring until fragrant, 1 minute. Return the beef (and any resting juices) and cooked veggies to the sauce and stir to coat.


Drain the pickled cucumber. Divide the garlic brown rice between bowls and top with the Asian beef, veggies and pickled cucumber. Drizzle with the remaining oyster-soy sauce mixture. Sprinkle over the toasted sesame seeds.