Japanese-Style Beef & Veggies
with Pickled Onion & Japanese Mayo
Add tons of flavour to beef mince with a moreish sauce that's the perfect balance of savoury, sweet and zingy flavours. Serve over rice to soak up the deliciousness, and top it all off with pickled onion, plus cucumber for crunch and to cut the richness.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1 packet
jasmine rice
½
red onion
2 clove
garlic
1 stalk
celery
1
carrot
1 bag
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
ginger paste
1 packet
beef mince
1 packet
Japanese dressing
(Contains Sesame, Soy;)
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)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until 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 rice is cooking, thinly slice red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
Finely chop garlic. Thinly slice celery. Trim green beans, then cut into thirds. Grate the 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 a drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. Add beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add carrot and green beans and cook until softened, 4-5 minutes.
TIP: For best results, drain the oil from the pan before adding the sauce in the next step!
Stir in the oyster sauce mixture and cook, tossing, until beef and veggies are coated and sauce is heated through.
Drain pickled onion. Divide jasmine rice between bowls. Top with Japanese-style beef, pickled onion and sliced cucumber. Serve with a dollop of Japanese mayo.
