Teriyaki Beef Bowl with Pickled Ginger Mayo

Teriyaki Beef Bowl with Pickled Ginger Mayo

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, August 2, 2020.
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Ingredients

Rice

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

Beef

  • 1 brown onion, finely diced
  • 2 baby bok choy, thinly sliced
  • 1 drizzle of oil
  • 500g beef mince
  • 1 Tbsp GF soy sauce
  • 100g GF teriyaki sauce
  • 1/4 tsp salt

Cabbage

  • 1/2 cabbage, shredded, 2 cups worth
  • 2 Tbsp pickled ginger mayo

To Serve

  • 2 carrot, peeled into ribbons
  • 2 Tbsp pickled ginger mayo
  • 1 pack crispy shallots

Steps

  1. Before you start. Bring a full kettle to the boil.
  2. Cook rice. Combine rice, boiling water measure and a pinch of salt in a medium 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.
  3. Prep beef. Prep onion and bok choy.
  4. Cook beef. Heat oil in a large fry-pan on high heat. Add onion, beef and soy sauce and cook for 4-5 minutes, breaking up with a wooden spoon, until cooked through. Add bok choy, terikayi sauce and salt and cook for a further 2 minutes. Remove from heat and season to taste with salt and pepper. Keep warm.
  5. Prep cabbage. Prep cabbage and toss in a medium bowl with first measure of pickled ginger mayo. Season with salt and pepper.
  6. To finish. Prep carrot.
  7. Serve. Rice topped with beef, cabbage, carrot and remaining pickled ginger mayo. Sprinkle with crispy shallots.

Nutritional Information

Energy 2757 kj
659 kcal
Protein 37.4g
Carbohydrate 69.8g
Fat 24.3g