Japanese-Style Beef Bowl
with Rice, Pickled Onion & Japanese Mayo
Add tons of flavour to beef mince 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.
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
2 clove
garlic
1 bag
celery
1
carrot
1 bag
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
ginger paste
1 packet
beef mince
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
brown sugar
¼ cup
vinegar (rice wine or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add jasmine 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 the 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 medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. • Add beef mince and green beans and cook, breaking up mince with a spoon, until browned, 3-4 minutes. Add carrot and cook, stirring, until softened, 3-4 minutes. Drain oil from the pan for best results. • Add oyster sauce mixture and cook, 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, pickled onion and sliced celery. • Serve with a dollop of Japanese mayo. Enjoy!