Japanese Inspired Ginger Beef Bowl with Pickled Red Onion & Tonkatsu Mayo
- Prep time: 30 minutes
- Calories: 790
- 300 g of Porterhouse Steak (Thick-Cut)
- 1⁄2 Cup of Jasmine Rice
- 2 Tbsp of Tonkatsu Mayo
- 1 Tsp of Black Sesame Seeds
- 120 g of Sugar Snap Peas
- 1 of Red Onion
- 1 of Carrot
- 1 of Lebanese Cucumber
- 1 Tbsp of Oyster/Soy Sauce YPI (2:1)
- 2 Tsp of Sesame Oil
- 1⁄2 Tbsp of Crushed Ginger
- 1 Tbsp of Red Wine Vinegar
- 1 3g Pack of Sugar
Cook Rice:In a medium pot, bring 1 cup 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: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 4) 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.