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Japanese Beef Bowl

Japanese Beef Bowl

with Quick Pickled Onion & Coconut-Chilli Mayo

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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:GlutenSoySesameEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

½

red onion

1 knob

ginger

1 clove

garlic

1 packet

beef strips

1

carrot

1

capsicum

1 bunch

Asian greens

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 tub

Japanese dressing

(ContainsSoy, Sesame)

1 packet

coconut sweet chilli mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3580 kJ
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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 the water is absorbed, 10-15 minutes.

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

2

While the rice is cooking, thinly slice the red onion (see ingredients). In a medium 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.

3

While the onion is pickling, finely grate the ginger and garlic. In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm pieces. Roughly chop the Asian greens.

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. Cook the carrot and capsicum, tossing, 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.

5

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, shaking off any excess marinade, tossing, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

6

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