Sticky Ginger Beef and Rice Bowls
with Marinated Veggies and Snap Peas- Sulphites
- Wheat
- Soy
- Egg
- Mustard
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 the vibrant ingredients together for a classic takeout experience at home!
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Ginger-Garlic Puree
113 g
Sugar Snap Peas
1 tbsp
Rice Vinegar
(Contains: Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Honey
3 unit
Radish
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and 1/2 tbsp ginger-garlic puree (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 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 radishes. Trim snap peas.Combine mayo and half the soy sauce in a small bowl.
Add vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add radishes and carrots. Toss to coat. Set aside.
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 to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat. Add 1/2 tbsp ginger-garlic puree (dbl for 4 ppl). Cook, stirring to combine, until fragrant, 30 sec.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.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The combination of marinated vegetables, crispy shallots, and soy mayo was a favourite for many; some found the ginger flavour mild and the overall dish leaning salty.
- Ease of prep: This is a quick and easy recipe with minimal cleanup, and the pre-shredded carrots save prep time.
- Suggestions: Use all of the ginger-garlic puree (rather than splitting it) for a more pronounced ginger flavour; add sriracha to the mayo instead of soy sauce for a spicier, less salty drizzle. Some reviewers added broccoli or mushrooms to increase the vegetable content.
- Leftovers: Components store well separately — keep the cold toppings apart from the rice and beef, then assemble at lunchtime for a great next-day meal.
- Portions: Several reviewers felt the vegetable quantity was light; adding an extra cucumber or more snap peas helps balance the bowl.
