Japanese Beef Bowl

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.

Finely grate the ginger. Finely grate the 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 bite-sized pieces. Roughly chop the Asian greens.

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.

Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips.