Japanese Inspired Ginger Beef Bowl with Pickled Red Onion & Tonkatsu Mayo

Cook Rice:

In a medium pot, bring 1 cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Prepare Ingredients:

Peel and julienne ginger. Grate carrot using a box grater. Cut cucumber lengthwise and slice into half moons. De-string sugar snap peas and cut in half. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide stir fry strips.

Pickle Red Onion:

Peel and thinly slice ¹⁄₂ of the red onion. Combine sliced red onion and vinegar in a small bowl with ¹⁄₂ the sugar, salt and pepper. Mix well to combine and set aside to pickle.

Cook Beef & Carrot:

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot, stirring frequently for, 4-5 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

You Plate It:

Divide rice and beef between bowls. Add cucumber, pickled onion and sugar snap peas. Drizzle with tonkatsu mayo and garnish with sesame seeds.