Japanese-Style Beef & Veggies

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.