HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Beef & Sesame Garlic Rice Bowl
Asian Beef & Sesame Garlic Rice Bowl

Asian Beef & Sesame Garlic Rice Bowl

with Japanese Mayo

Read more

Inject your night with a burst of flavours by combining gently marinated, bite-sized beef with aromatic garlic rice. Top this baby off with a sesame fried egg and a drizzle of Japanese mayo for a dish that’ll have you salivating long before you plate up.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 knob


1 packet

beef rump

1 unit


1 bunch

Asian greens

1 unit


1 packet



1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 packet

mixed sesame seeds


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ tsp


2 tbs

soy sauce

(ContainsGluten, Soy)

3 tsp

brown sugar

¼ cup

water (for the sauce)

2 unit



20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3750 kJ
Fat40.2 g
of which saturates11.5 g
Carbohydrate78 g
of which sugars16 g
Dietary Fibre0 g
Protein50.9 g
Cholesterol0 mg
Sodium2720 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.


While the rice is cooking, finely grate the ginger. In a large bowl, combine the ginger, soy sauce, brown sugar, water (for the sauce) and the remaining garlic. Cut the beef rump into 2cm chunks. Add the beef to the ginger-soy mixture. Toss to coat, then set aside. TIP: If you have time, let the beef marinate for 10-15 minutes to help develop flavour.


Thinly slice the carrot (unpeeled) and cucumber into half-moons. Roughly chop the Asian greens. In a small bowl, combine the mayonnaise and Japanese dressing.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with a pinch of salt and pepper. Transfer a plate and cover to keep warm. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, using tongs, pick up the beef and let the excess marinade drip back into the bowl. Add the beef to the pan and cook, tossing, for 2-3 minutes, or until cooked to your liking. Transfer to a plate to rest.


Return the frying pan to a medium heat and add the excess marinade, cook, stirring, for 2 minutes. Remove from the heat, add the beef and any resting juices to the sauce and stir to coat. Transfer to a plate. Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and sprinkle over 1/2 the mixed sesame seeds and cook until the yolk is cooked to your liking, 4-6 minutes.


Stir the remaining mixed sesame seeds into the garlic rice. Divide the sesame garlic rice between bowls and top with the Asian beef, carrot, Asian greens and cucumber. Top with a sesame fried egg and serve with the Japanese mayo on the side.