Add tons of flavour to beef with a tasty sauce mixture, then fill a bowl with jasmine rice, add the beef and loads of veggies and top it all off with pickled onion, sesame seeds and a sensational mayo. This is a recipe for a meal you won't forget!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
oyster sauce(ContainsGluten, Molluscs)
Japanese dressing(ContainsSoy, Sesame)
mixed sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
water (for the rice)
rice wine vinegar (or white wine vinegar)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, stir to coat, and set aside.
Finely grate the ginger and the garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot (unpeeled). In a small bowl, combine the oyster sauce, soy sauce, brown sugar and sesame oil. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger and garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and cook for 2 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the oyster sauce mixture and stir to coat, 30 seconds.
Drain the pickled onion. Divide the jasmine rice between bowls and top with the Japanese beef, pickled onion and cucumber. Garnish with the toasted sesame seeds and top with the Japanese mayo.