Japanese Sticky Beef Bowls with Cucumber Sticks & Pink Mayo

Japanese Sticky Beef Bowls with Cucumber Sticks & Pink Mayo

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 23, 2020.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water

Beef

  • 1/2 red onion, thinly sliced
  • 1/2 pack ginger, minced
  • 1 clove garlic, minced
  • 1 pack beef mince
  • 1 carrot, grated
  • 1 pack sticky beef sauce

Salad

  • 1/2 telegraph cucumber, cut into sticks
  • 1 carrot, cut into sticks
  • 1 baby lettuce, roughly chopped

To Serve

  • 1/2 pack pink pickled ginger mayo
  • 1 pack chopped peanuts

Steps

  1. Cook rice. Combine rice, boiling water measure, a drizzle of sesame oil and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep beef ingredients.
  3. Cook beef. Heat a drizzle of oil in a wok or fry-pan on medium-high heat. Cook onion for about 3 minutes. Increase heat to high and add beef. Cook for about 5 minutes, stirring, until browned and cooked through. Add ginger, garlic and grated carrot and cook, stirring, for 2 minutes. Add sticky beef sauce and simmer for 2-3 minutes, until reduced. Season to taste.
  4. Meanwhile, prep salad. In a large bowl, combine salad ingredients with a drizzle of sesame oil and vinegar. Season to taste.
  5. Serve rice topped with beef, salad, pink mayo and peanuts. Add a pinch of chilli flakes for adults.

Nutritional Information

Energy 2795 kj
668 kcal
Protein 34.1g
Carbohydrate 50.3g
Fat 35.9g