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
red onion
1 knob
ginger
1 clove
garlic
1 packet
beef strips
1
carrot
1
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)
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
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 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). In a medium bowl, combine the vinegar and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, stir to coat then set aside.
While the onion is pickling, finely grate the ginger and garlic. In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Thinly slice the carrot (unpeeled) into half-moons. Cut 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. Cook the carrot and capsicum, tossing, 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 with a drizzle of olive oil. Cook the beef strips, shaking off any excess marinade, tossing, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
Drain the pickled onion. Divide the rice between bowls. Top with the sesame veggies, Japanese beef and pickled onion. Serve with the coconut sweet chilli mayonnaise.