Ginger & Teriyaki Beef Rice Bowl

Name: Ginger & Teriyaki Beef Rice Bowl with Pickled Cucumber & Japanese Mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Mayonnaise; 1 packet Japanese Dressing; 250 g Beef & Pork Mince; 1 Cucumber; 1 packet Teriyaki Sauce; 1 packet Basmati Rice; 1 sachet Sesame Seeds; 1 packet Ginger Paste; 1 Carrot; 1 Asian Greens

with Pickled Cucumber & Japanese Mayo

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Allergens:

Sesame

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; )

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Japanese Dressing

(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs. )

250 g

Beef & Pork Mince

Cucumber

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy; )

1 packet

Basmati Rice

1 sachet

Sesame Seeds

(Contains: Sesame; )

1 packet

Ginger Paste

Carrot

Asian Greens

Nutrition Values

Calories806 kcal

Energy (kJ)3370 kJ

Fat36.4 g

of which saturates9.2 g

Carbohydrate80.9 g

of which sugars16 g

Dietary Fibre4.7 g

Protein37.4 g

Sodium991 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a generous pinch of salt and sugar. Add cucumber to pickling liquid with just enough water to cover cucumber. Stir to coat and set aside.

• Finely chop garlic. Grate carrot. Roughly chop Asian greens. • In a small bowl, combine teriyaki sauce, the soy sauce, brown sugar and the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.

• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add ginger paste and garlic and cook until fragrant, 1 minute. Add carrot and Asian greens and cook, stirring, until softened, 2 minutes. • Add teriyaki sauce mixture and stir until coated, 30 seconds.

• Drain pickled cucumber. Divide basmati rice between bowls. • Top with ginger teriyaki beef and veggies and pickled cucumber. • Garnish with toasted sesame seeds. Drizzle with Japanese mayo to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!