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.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 23, 2020.
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
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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.
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Prep beef ingredients.
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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.
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Meanwhile, prep salad. In a large bowl, combine salad ingredients with a drizzle of sesame oil and vinegar. Season to taste.
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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 |