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Japanese Beef Bowl

Japanese Beef Bowl

with Quick Pickled Onion & Coconut-Chilli Mayo

Deliciously satisfying and full of colour, you won't be able to resist this Japanese beef bowl. From the umami flavour of the dressing to the sweet and sour notes of the pickled onion, every bite of this meal will have you wanting more.

Allergens:
Gluten
Soy
Sesame
Egg

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.

Preparation Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

½ unit

red onion

1 knob

ginger

1 clove

garlic

1 packet

beef strips

1 unit

carrot

1 unit

capsicum

1 bunch

Asian greens

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 tub

Japanese dressing

(Contains Sesame, Soy;)

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

vinegar (white wine or rice wine)

¼ cup

water (for the onion)

2 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

honey

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3580 kcal
Fat33.7 g
of which saturates4.1 g
Carbohydrate86.4 g
of which sugars25.9 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium1253 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Instructions

COOK THE RICE
1

In a medium saucepan, bring the water (for the rice) 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 the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

PICKLE THE ONION
2

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water (for the onion) and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

GET PREPPED
3

Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Set aside. Thinly slice the carrot (unpeeled) into half-moons. Chop the capsicum into 2cm pieces. Roughly chop the Asian greens.

COOK THE VEGGIES
4

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 medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until tender, 1 minute. Transfer to the bowl with the sesame seeds, along with the Japanese dressing. Toss to coat.

COOK THE BEEF
5

Return the frying pan to a high heat along with a drizzle of olive oil. Shaking off any excess marinade, cook the beef strips in batches, tossing, until browned, 1-2 minutes. Transfer to a plate.

SERVE
6

Drain the pickled cucumber. Divide the rice between bowls. Top with the sesame veggies, Japanese beef and pickled cucumber. Serve with the coconut sweet chilli mayonnaise.