Japanese-Style Beef Bowl
with Rice, Pickled Onion & Japanese Mayo
Add tons of flavour to beef strips with a moreish sauce that's the perfect balance of savoury, sweet and zingy flavours. Serve with jasmine rice to soak up all the saucy goodness, and top it all off with zingy pickled onion, celery for crunch and to cut the richness, plus mayo for some creaminess.
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Ingredients
½
red onion
2 clove
garlic
1
carrot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
beef strips
1 bag
green beans
1 packet
celery
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
ginger paste
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
brown sugar
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, thinly slice red onion (see ingredients). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
• Finely chop garlic. Thinly slice celery. Trim green beans and cut into thirds. Grate carrot. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a bowl. Cook garlic and ginger paste until fragrant, 1 minute. • Add green beans and celery and cook, breaking up mince with a spoon, until browned, 3-4 minutes. Add carrot and cook until softened, 3-4 minutes (for best results, drain oil from pan before adding the sauce). • Add oyster sauce mixture and cooked beef, tossing, until beef and veggies are coated and sauce is heated through, 1 minute. Remove pan from heat.
• Drain pickled onion. • Divide jasmine rice between bowls. • Top with Japanese-style beef and pickled onion. • Serve with a dollop of Japanese mayo. Enjoy!
TIP: If you don't like pickled onions, feel free to leave it out!