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.
Always refer to the product label for the most accurate ingredient and allergen information.
1 packet
jasmine rice
½
red onion
1 packet
ginger paste
1 clove
garlic
1 packet
beef strips
1
carrot
1
capsicum
1 packet
mixed sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1 packet
coconut sweet chilli mayonnaise
(ContainsEggMay be present Tree Nuts)1 bunch
Asian greens
1 tub
Japanese dressing
(ContainsSesame, Soy)Not included in your delivery
olive oil
1 tbs
honey
1.25 cup
water (for the rice)
¼ cup
vinegar (rice wine or white wine)
2 tbs
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)
Add the water (for the rice) 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 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 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 until serving.
Finely grate the garlic. In a medium bowl, combine the ginger paste, garlic, soy sauce and honey. Add the beef strips and toss to coat. Thinly slice the carrot into half-moons. Cut the capsicum into small 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.
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.