Ginger Beef Rice Bowl
with Pickled Onion & Japanese Mayo
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!
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
onion
1 knob
ginger
2 clove
garlic
1 packet
Asian Greens
1
cucumber
1
carrot
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
beef mince
Not included in your delivery
Olive Oil
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the pickle)
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
1 tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Instructions
In a medium saucepan, bring the water (for the rice) 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!
While the rice is cooking, thinly slice the red onion (see ingredients). In a small 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 until just before serving.
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. Add the sesame seeds and toast, 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 ginger and garlic until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until browned, 3-4 minutes.
Add the carrot and Asian greens to the beef mince and cook, stirring, until softened, 2 minutes. Add the teriyaki sauce mixture and stir until the beef is coated, 30 seconds.
Drain the pickled onion. Divide the jasmine rice between bowls and top with the ginger beef and veggies, cucumber and pickled onion. Garnish with the toasted sesame seeds and top with the Japanese mayo.