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Japanese Steak Bowl

Japanese Steak 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 steak 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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice


red onion

1 clove


1 packet

beef rump





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 packet

ginger paste

1 bag

green beans

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 tbs


1.25 cup

water (for the rice)

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3670 kJ
Fat35.7 g
of which saturates4.5 g
Carbohydrate89.9 g
of which sugars26.4 g
Protein43 g
Sodium1097 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water (for the rice) 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. Cut beef rump in half to get 1 steak per person. In a second medium bowl, combine the ginger paste, garlic, soy sauce and honey. Add the beef rump and toss to coat. Thinly slice the carrot into half-moons. Cut the capsicum into small pieces. Trim the green beans and 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 medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until tender, 4-5 minutes. 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. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.


Slice the steak. 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.