Quick Japanese-Style Beef Strip Bowl

Name: Quick Japanese-Style Beef Strip Bowl with Rice, Pickled Onion & Japanese Mayo
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1.25 cup water; 1 packet white rice; ½ red onion; ¼ cup vinegar (white wine or rice wine); 2 clove garlic; 1 packet celery; 1 packet green beans; 1 carrot; 1 packet oyster sauce; 1 tablespoon (tbsp) soy sauce; 1 tablespoon (tbsp) brown sugar; 1 packet mayonnaise; 1 packet japanese-style dressing; 1 packet ginger paste; 1 packet beef strips

with Rice, Pickled Onion & Japanese Mayo

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Add tonnes of flavour to beef strips with a moreish sauce that's the perfect balance of savoury, sweet and zingy flavours. Serve with fluffy rice to soak up all the saucy goodness and top it all off with zingy pickled onion, celery for crunch and mayo for some creaminess.

Tags:

Over 30g protein

Allergens:

Gluten

•Mollusc

•Wheat

•Soja

•Egg

•Sesamzaad

The quantities provided above are averages only.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

red onion

2 clove

garlic

1 packet

celery

1 packet

green beans

carrot

1 packet

oyster sauce

1 packet

mayonnaise

1 packet

japanese-style dressing

1 packet

ginger paste

1 packet

beef strips

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

vinegar (white wine or rice wine)

1 tablespoon (tbsp)

soy sauce

1 tablespoon (tbsp)

brown sugar

Nutritional Values

Energy (kJ)3041 kJ

Calories727 kcal

Fat26.2 g

of which saturates5.1 g

Carbohydrate83.1 g

of which sugars20.1 g

Dietary Fibre12.8 g

Protein38 g

Sodium2048 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, thinly slice red onion (see ingredients). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

• Finely chop garlic. Thinly slice celery. Trim green beans and cut into thirds. Grate carrot. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.

• In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. • Add beef strips, green beans and celery and cook in batches, until browned and cooked through, 1-2 minutes. Add carrot and cook until softened, 3-4 minutes (for best results, drain oil from pan before adding the sauce). • Add oyster sauce mixture and cook, tossing, until beef and veggies are coated and sauce is heated through, 1 minute. Remove pan from heat.

• Drain pickled onion. • Divide jasmine rice between bowls. • Top with Japanese-style beef, veggies and pickled onion. • Serve with a dollop of Japanese mayo. Enjoy!

TIP: If you don't like pickled onions, feel free to leave it out!