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Japanese Beef Rice Bowl

Japanese Beef Rice Bowl

with Quick-Pickled Onion & Coconut-Chilli Mayo

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Add tons of flavour to beef with a tasty ginger-soy mixture, then fill a bowl with a bed of rice, add the beef, loads of veggies and top it all off with pickled onion and a sensational mayo. This is a recipe for a meal you won't forget!

Allergens:GlutenSoySesameEggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

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

½

red onion

1 knob

ginger

1 clove

garlic

1 packet

beef strips

1

carrot

1 bunch

broccolini

1 packet

Asian greens

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 packet

crispy shallots

1 packet

coconut sweet chilli mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

vinegar (rice wine or white wine)

¼ cup

water (for the onion)

2.5 tbs

soy sauce

(ContainsGluten, Soy)

4 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3292 kJ
Fat24.1 g
of which saturates4.7 g
Carbohydrate94.9 g
of which sugars19.9 g
Dietary Fibre0 g
Protein45.5 g
Cholesterol0 mg
Sodium1454 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, water (for the onion) and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat, then set aside until serving. TIP: Stir the onion occasionally so it stays submerged.

3

While the onion is pickling, finely grate the ginger and garlic. In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Set aside to marinate. Thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini, then slice into thirds. Roughly chop the Asian greens.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1 minute. Transfer the veggies to a large bowl, then add the Japanese dressing. Toss to coat and set aside.

5

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

6

Drain the pickled onion. Divide the jasmine rice between bowls and top with the veggies, Japanese beef and pickled onion. Garnish with the crispy shallots and serve with the coconut sweet chilli mayonnaise.