This aromatic beef bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle over a tasty Japanese-inspired soy mayo, then stir all these vibrant ingredients together for a classic take-out experience at home!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Crispy Shallots(ContainsSulphites/Sulfite, Wheat/Blé)
Soy Sauce(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Sugar Snap Peas
Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (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, 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice cucumber. Trim snap peas. Whisk together mayo and half the soy sauce in a small bowl.
Add vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add cucumbers and carrots. Toss to coat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from heat. Transfer snap peas to a plate, then 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 the pan from heat, then add honey and remaining soy sauce. Season with pepper, then stir to combine.
Fluff rice with a fork. Divide rice between bowls. Top with beef, snap peas and marinated veggies. Drizzle mayo mixture over top and sprinkle with crispy shallots.