Quick Ginger Beef Strip 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.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
Ingredients
½
onion
2 clove
garlic
1
cucumber
1
carrot
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
beef strips
1 packet
basmati rice
1 packet
ginger paste
1 bag
Asian Greens
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
sesame oil
(Contains Sesame; )
¼ cup
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
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 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 chop the garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the teriyaki sauce, the soy sauce, brown sugar and the 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 high heat with a drizzle of olive oil. Cook the beef strips, ginger paste and garlic, tossing, until browned, 1-2 minutes. Transfer to a plate.
Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the carrot and Asian greens, stirring, until softened, 2 minutes. Return the beef to the pan, then add the teriyaki sauce mixture. Stir until the beef is coated, 30 seconds.
Drain the pickled onion. Divide the basmati rice between bowls. Top with the ginger beef and veggies, cucumber and pickled onion. Garnish with the toasted sesame seeds. Top with the Japanese mayo to serve.