Japanese Beef Rice Bowl with Pickled Onion & Japanese Mayo
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Japanese Beef Rice Bowl with Pickled Onion & Japanese Mayo

Japanese Beef Rice Bowl with Pickled Onion & Japanese Mayo

Top rated | Available all February

Add tons of flavour to beef with a tasty sauce mixture, then fill a bowl with jasmine rice, add the beef and loads of veggies and top it all off with pickled onion, sesame seeds and a sensational mayo. This is a recipe for a meal you won't forget!

Allergens:
Gluten
Mollusc
Wheat
Soy
Sesame
Egg

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

½

red onion

1 knob

ginger

2 clove

garlic

1 bunch

Asian greens

1

cucumber

1

carrot

1 sachet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

mayonnaise

(Contains Egg;)

1 packet

Japanese dressing

(Contains Sesame, Soy;)

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

beef mince

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

rice wine vinegar (or white wine vinegar)

1 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

brown sugar

1 tbs

sesame oil

(Contains Sesame;)

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Nutritional Values

per serving
Calories0 kcal
Energy (kJ)3652 kJ
Fat38.7 g
of which saturates7.7 g
Carbohydrate86.9 g
of which sugars23.6 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium2088 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

Cook the rice
1

In a medium saucepan, bring the water 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!

Pickle the onion
2

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, stir to coat, and set aside.

Get prepped
3

Finely grate the ginger and the garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot (unpeeled). In a small bowl, combine the oyster sauce, soy sauce, brown sugar and sesame oil. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.

Cook the sesame seeds
4

Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

Cook the beef
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger and garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and cook for 2 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the oyster sauce mixture and stir until the beef is coated in the sauce, 30 seconds.

Serve up
6

Drain the pickled onion. Divide the jasmine rice between bowls and top with the Japanese beef, pickled onion and cucumber. Garnish with the toasted sesame seeds and top with the Japanese mayo.