Japanese Beef & Sesame Veggies
with Pickled Onion & Coconut Sweet Chilli Mayo
Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the crisp green beans and sweet and sour notes of the pickled onion, every bite will have you wanting more.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
½
red onion
1 clove
garlic
1 packet
ginger paste
1 packet
beef strips
1
carrot
1
capsicum
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Almond, Macadamia, Walnut, Cashew.)
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1 bag
green beans
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Add the water to a medium saucepan and bring 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. 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 vinegar and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat, then set aside.
Finely chop the garlic. In a medium bowl, combine the ginger paste, garlic, soy sauce and honey. Add the beef strips, tossing to coat. set aside. Thinly slice the carrot into half-moons. Cut the capsicum into small pieces. Trim the green beans, then slice in half.
Heat a large frying pan over a medium-high heat. Toast the mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the carrot, capsicum and green beans, tossing, until tender, 4-5 minutes. Transfer the veggies to the bowl with the sesame seeds. Add the Japanese dressing, then toss to coat.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes. Transfer to a plate.
Drain the pickled onion. Divide the rice between bowls. Top with the Japanese beef and sesame veggies. Serve with a spoonful of pickled onion and the coconut sweet chilli mayonnaise.
