Japanese-Style Beef Rice Bowl
with Pickled Onion & Soy Mayo
Not just for bolognese or meatballs, beef mince stands up well to Asian-inspired dishes like this one. Together with the fluffy jasmine rice, It's perfect for soaking up the slightly sweet oyster sauce. Complete the dish with a mix of crunchy and creamy toppings and you have a treat of a dinner!
The quantities provided above are averages only.
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Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
2 clove
garlic
1
cucumber
1
carrot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
ginger paste
1 packet
beef mince
1 bag
Asian greens
1 packet
Japanese dressing
(Contains Sesame, Soy;)
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 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. 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 rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion. Set aside.
Finely chop the garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the oyster sauce, soy sauce and brown sugar. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic and ginger paste 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, tossing, for 2 minutes. Add the Asian greens and cook until wilted, 1-2 minutes.
TIP: Cooking the beef strips in batches over a high heat helps them stay tender
Stir in the oyster sauce mixture, tossing the beef and veggies to coat. Cook until the sauce has heated through.
Drain the pickled onion. Divide the jasmine rice between bowls. Top with the Japanese beef, pickled onion and cucumber. Serve with a dollop of Japanese mayo.