Japanese Beef & Garlic Rice Bowl

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat, then set aside until serving.

While the onion is pickling, finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, honey, sesame oil and remaining garlic. Add the beef strips and toss to coat. Set aside to marinate. Thinly slice the capsicum. Roughly chop the Asian greens.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum until tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1 minute. Transfer the veggies to a large bowl, then add the Japanese dressing and toss to coat. Set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender