Umami Beef Strips & Fragrant Rice Bowl
with Garlicky Greens & Aioli Slaw
- Eggs
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
There's so much more you can make with beef than bolognese, starting with this Asian-inspired dish! We've teamed the beef strips with ginger-spiked oyster sauce for the perfect balance of sweet, savoury and zingy flavours.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
250 g
Beef Strips
1 packet
Garlic Aioli
(Contains: Eggs)
3
Garlic
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Shredded Cabbage Mix
1 packet
Ginger Paste
1
Carrot
Utensils
Cooking Steps
ā¢ Finely chop garlic. ā¢ In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. ā¢ Add basmati rice, the water (for the rice) and the salt and bring to the boil. Reduce heat to low and cover with a lid. ā¢ Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
ā¢ Meanwhile, roughly chop Asian greens. Grate carrot, then set aside. ā¢ In a small bowl, combine oyster sauce, ginger paste, the soy sauce, the honey and the water (for the sauce). Set aside. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens and remaining garlic, tossing, until tender, 1-2 minutes. Season with salt and pepper. Transfer to a bowl. Cover to keep warm Little cooks: Take charge by combining the ingredients for the sauce!
ā¢ Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 2-3 minutes. Return beef to pan, then add oyster sauce mixture. Cook, stirring, until sauce is slightly reduced, 1-2 minutes. Remove from heat. ā¢ Combine shredded cabbage mix, garlic aioli and a pinch of pepper in a medium bowl. Little cooks: Help toss the slaw!
ā¢ Divide garlic rice between bowls. ā¢ Top with beef and oyster sauce, the greens and creamy slaw. ā¢ Garnish with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the crispy shallots on top!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā Most customers enjoyed the bold, umami-rich flavours, with the oyster sauce and crispy shallots drawing particular praise. A few found the overall flavour one-dimensional or the oyster sauce overpowering, so adjusting the sauce quantity to taste is worth considering.
- Ease of prep:Ā The dish comes together quickly and several customers noted it took less time than the instructions suggested. First-timers found the recipe a little tricky to follow initially, but felt confident it would be smoother on the second attempt.
- Suggestions:Ā Adding a chilli, extra greens such as broccoli, or more sauce helped some customers boost the flavour and balance the bowl. One customer swapped in sliced steak instead of beef strips and found it very tasty, while others bulked out the slaw with mixed lettuce.
- Leftovers:Ā At least one customer was glad to have leftovers to enjoy later, suggesting the dish keeps reasonably well.
- Portions:Ā Some customers found the rice quantity a little light and recommend cooking extra, especially if feeding a larger group.
