Ginger Beef Strip Rice Bowl

Name: Ginger Beef Strip Rice Bowl with Pickled Cucumber & Japanese Mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 2 clove garlic; 1 cucumber; 1 carrot; 1 packet teriyaki sauce; 1 tbs soy sauce; 1 tbs brown sugar; 4 tsp sesame oil; 1 packet mayonnaise; 1 sachet sesame seeds; 1 packet basmati rice; 1 packet ginger paste; 1 packet beef strips; 1 bunch Asian Greens; 1 packet Japanese Dressing; ¼ cup vinegar (rice wine or white wine)

with Pickled Cucumber & Japanese Mayo

Get up to $175 off

Add tons of flavour to your beef strips with a tasty sauce mixture plus loads of veggies, then fill your bowl with a bed of rice, pickled cucumber and a sensational mayo. This is a recipe for a bowl you won't forget.

Allergens:

Sesame

•Soy

•Gluten

•Eggs

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

cucumber

carrot

1 packet

teriyaki sauce

(Contains: Sesame, Soy; )

1 tbs

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

mayonnaise

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

1 sachet

sesame seeds

(Contains: Sesame; )

1 packet

basmati rice

1 packet

ginger paste

1 packet

beef strips

1 bunch

Asian Greens

1 packet

Japanese Dressing

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

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Soy, Gluten; )

4 tsp

sesame oil

(Contains: Sesame; )

¼ cup

vinegar (rice wine or white wine)

Nutrition Values

Energy (kJ)3423 kJ

Fat32.2 g

of which saturates6.9 g

Carbohydrate88.6 g

of which sugars20.7 g

Protein38.5 g

Sodium1271 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.

Utensils

•Medium Saucepan

•Large Frying Pan

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.

Little cooks: Take the lead by combining the ingredients for the pickled cucumber!

• Finely chop garlic. Grate courgette and 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 high heat with a drizzle of olive oil. Cook ginger paste, garlic and beef strips in batches, tossing, until browned, 1-2 minute. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook courgette, carrot and Asian greens, stirring, until softened, 2 minutes. Add teriyaki sauce mixture and stir until beef is coated, 30 seconds.

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

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