Japanese Beef Bowl with Quick Pickled Onion for Dinner

While the sweet potato is roasting, add the water (for the rice) to a medium saucepan and bring 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!

While the rice is cooking, thinly slice the red onion (see ingredients). In a small 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 enough water to cover the onion, stir to coat then set aside. 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. In a small bowl, combine the Japanese dressing and garlic aioli.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and mixed sesame seeds and cook until tender, 4-5 minutes. Add the Asian greens and cook until tender, 1 minute. Transfer to a bowl and season with salt and pepper. Toss to coat.

Return the frying pan to a high heat with a drizzle of olive oil. Shaking off any excess marinade, cook the beef strips, tossing, until browned, 1-2 minutes. Transfer to a plate. Cook in batches if your pan is getting crowded. Reserve two portions of the beef strips for lunch. Drain the pickled onion and reserve two portions for lunch. Divide the rice between bowls. Top with the sesame veggies, remaining Japanese beef and pickled onion. Serve with the Japanese aioli.