Japanese-Style Beef & Mushrooms
with Rice, Pickled Onion & Sesame Aioli
Who said beef mince is just for bolognese? Give this juicy protein a Japanese-inspired twist by lacing it with ginger and oyster sauce and serving over jasmine rice. Complete the dish with zingy pickled onion and a dollop of creamy sesame aioli.
Unfortunately, this week’s Asian greens were in short supply, so we’ve replaced them with baby spinach leaves. Don’t worry, the recipe will be just as delicious!
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
onion
2 clove
garlic
1
carrot
1 bag
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
garlic aioli
(Contains Egg;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
ginger paste
1 packet
beef mince
1 packet
sliced mushrooms
1 bag
mixed leaves
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
brown sugar
¼ cup
rice wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Cooking Steps
In medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until 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!
Meanwhile, thinly slice onion (see ingredients). In small bowl, combine the rice wine vinegar and generous pinch of salt and sugar. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
Finely chop garlic. Trim and halve green beans. Grate the carrot. In small bowl, combine oyster sauce, the soy sauce and brown sugar. In second small bowl, combine garlic aioli and sesame dressing. Set aside.
In large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. Add beef mince and sliced mushrooms and cook, breaking up mince with a spoon, until browned, 3-4 minutes. Add carrot and green beans and cook until starting to soften, 3-4 minutes. Add mixed leaves and cook until wilted, 1-2 minutes.
Stir in oyster sauce mixture and cook, tossing, until beef and veggies are coated and sauce is heated through, 1 minute.
Drain pickled onion. Divide rice between bowls. Top with Japanese-style beef and mushrooms and some pickled onion. Serve with a dollop of sesame aioli.