Japanese Beef Rice Bowl

Add tons of flavour to beef mince with a moreish sauce that's the perfect balance of savoury, sweet and zingy flavours. Serve with jasmine rice to soak up all the sauce goodness, and top it all off with pickled onion, plus some cucumber for crunch and to cut the richness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, bring the water to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 mins

Step 2

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion. Set aside.

Step 3

Finely chop the garlic. Thinly slice the cucumber into half-moons. Thinly slice the zucchini into half-moons. Grate the carrot. In a small bowl, combine the oyster sauce, soy sauce and brown sugar. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.

Step 4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic and ginger paste until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the zucchini and carrot and cook until softened, 3-4 minutes.

Step 5

Stir in the oyster sauce mixture, tossing, until the beef and veges are coated and the sauce is heated through

Step 6

Drain the pickled onion. Divide the jasmine rice between bowls. Top with the Japanese-style beef, pickled onion and the cucumber. Serve with a dollop of the Japanese mayo.