Japanese Beef Bowl
with Quick Pickled Onion & Coconut-Chilli Mayo
Deliciously satisfying and full of colour, you won't be able to resist this Japanese beef bowl. From the umami flavour of the dressing to the sweet and sour notes of the pickled onion, every bite of this meal will have you wanting more.
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½ unit
red onion
1 knob
ginger
1 clove
garlic
1 packet
beef strips
1 unit
carrot
1 unit
capsicum
1 bunch
Asian greens
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 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
¼ cup
water (for the onion)
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) 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 the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water (for the onion) and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Set aside. Thinly slice the carrot (unpeeled) into half-moons. Chop the capsicum into 2cm pieces. Roughly chop the Asian greens.
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 medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until tender, 1 minute. Transfer to the bowl with the sesame seeds, along with the Japanese dressing. Toss to coat.
Return the frying pan to a high heat along with a drizzle of olive oil. Shaking off any excess marinade, cook the beef strips in batches, tossing, until browned, 1-2 minutes. Transfer to a plate.
Drain the pickled cucumber. Divide the rice between bowls. Top with the sesame veggies, Japanese beef and pickled cucumber. Serve with the coconut sweet chilli mayonnaise.