Beef and Rice Bowl
with Quick Pickled Onions and Snap Peas
This beef rice bowl is packed with veggies, rice and pickled onions. Finish it with a tasty Japanese mayo, and stir all these vibrant ingredients together for a classic take-out experience.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Parboiled Rice
56 g
Red Onion, sliced
66 g
Mini Cucumber
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
15 g
Ginger
113 g
Sugar Snap Peas
1 tbsp
Rice Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Honey
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate ginger 1 tbsp (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
While rice cooks, add onions, vinegar, 1 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Bring to a simmer over medium-high heat and cook, stirring occasionally, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Set aside to cool.
While onions pickle, trim snap peas. Thinly slice cucumber. Stir together mayo, half the sesame seeds and half the soy sauce in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from heat. Transfer snap peas to a plate and cover to keep warm.
Heat the same pan over medium-high. When hot, add beef and remaining ginger to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Remove pan from heat, then add honey and remaining soy sauce. Season with pepper, then stir to combine.
Drain pickled onions and discard pickling liquid. Fluff rice with a fork. Divide rice between bowls. Top with beef, snap peas, cucumbers and pickled onions. Drizzle mayo mixture over top and sprinkle with remaining sesame seeds.
