Ginger Beef Rice Bowl with Pickled Onion & Japanese Mayo

Ginger Beef Rice Bowl with Pickled Onion & Japanese Mayo

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


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

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


red onion

1 knob


2 clove






1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

beef mince

1 packet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

1 packet



1 packet

Asian greens

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

brown sugar

1 tbs

sesame oil


¼ cup

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3211 kJ
Fat28.8 g
of which saturates5 g
Carbohydrate90 g
of which sugars20.6 g
Protein38 g
Sodium1336 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Boil the kettle. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.


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


Finely grate the ginger and garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the teriyaki sauce, soy sauce, brown sugar and sesame oil. Set aside. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.


Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute.


Add the carrot and Asian greens to the beef and cook, stirring, until softened, 2 minutes. Add the teriyaki sauce mixture and stir until the beef is coated, 30 seconds. Remove from the heat.


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