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Beef and Rice Bowl
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Beef and Rice Bowl

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.

Preparation Time25 minutes


serving amount

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


113 g

Sugar Snap Peas

1 tbsp

Rice Vinegar

(Contains Sulphites)

4 tbsp


(Contains Egg, Mustard)

1 tbsp


Not included in your delivery

1 tbsp


1 tsp


0.13 tsp

Salt and Pepper*


Nutrition Values

Calories910 kcal
Fat49 g
Saturated Fat12 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber4 g
Protein35 g
Cholesterol100 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Small pot
Medium Bowl
Small Bowl
Large Non-Stick Pan


Make ginger rice

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.

Pickle onions

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.

Cook snap peas

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.

Cook beef

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.

Finish and serve

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.

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