Japanese-Style Beef & Mushrooms
with Rice, Pickled Onion & Sesame Aioli
- Gluten
- Molluscs
- Wheat
- Soy
- Eggs
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Who said beef mince is just for bolognese? Give this juicy protein a Japanese-inspired twist by lacing it with ginger and oyster sauce and serving over jasmine rice. Complete the dish with zingy pickled onion and a dollop of creamy sesame aioli. Unfortunately, this week’s Asian greens were in short supply, so we’ve replaced them with baby spinach leaves. Don’t worry, the recipe will be just as delicious!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
½
onion
2 clove
garlic
1
carrot
1 bag
green beans
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
garlic aioli
(Contains: Eggs)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 packet
ginger paste
1 packet
beef mince
1 packet
sliced mushrooms
1 bag
mixed leaves
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy)
1 tbs
brown sugar
¼ cup
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
In medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until 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!
Meanwhile, thinly slice onion (see ingredients). In small bowl, combine the rice wine vinegar and generous pinch of salt and sugar. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
Finely chop garlic. Trim and halve green beans. Grate the carrot. In small bowl, combine oyster sauce, the soy sauce and brown sugar. In second small bowl, combine garlic aioli and sesame dressing. Set aside.
In large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. Add beef mince and sliced mushrooms and cook, breaking up mince with a spoon, until browned, 3-4 minutes. Add carrot and green beans and cook until starting to soften, 3-4 minutes. Add mixed leaves and cook until wilted, 1-2 minutes.
Stir in oyster sauce mixture and cook, tossing, until beef and veggies are coated and sauce is heated through, 1 minute.
Drain pickled onion. Divide rice between bowls. Top with Japanese-style beef and mushrooms and some pickled onion. Serve with a dollop of sesame aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious Japanese-inspired flavours, though some found it a bit bland and suggested adding extra seasoning.
- Ease of prep: Quick and easy to prepare, with pre-cut mushrooms saving time. Some found the pickled onion step unnecessary.
- Suggestions: Several preferred beef strips over mince for better texture. Some recommended draining excess fat from the mince before adding other ingredients.
- Leftovers: Tastes even better the next day, reheats well, and makes great work lunches.
- Portions: Generous servings, with enough for three or leftovers. Great for families, including kids.
