Japanese Inspired Ginger Beef Bowl with Pickled Red Onion & Tonkatsu Mayo
  • Prep time: 30 minutes
  • Calories: 790
Add a delightful flavour to your beef with sesame, ginger and some soy. Fill your bowl with a bed of rice, pickled onion, fresh cucumber and sugar snap peas and top it all off with some sensational tonkatsu mayo and sesame seeds. Nailed it!
  • 300 g of Porterhouse Steak (Thick-Cut)
  • 34 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 (1-1)
  • 2 Tsp of Sesame Oil
  • 1 of Ginger
  • 1 Tbsp of Red Wine Vinegar
  • 1 3g Pack of Sugar

Cook Rice:

In a medium pot, bring 112 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 in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Prepare Ingredients:

Meanwhile peel and julienne ginger. Grate carrot. 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 12 cm wide stir fry strips.

Pickle Red Onion:

Peel and thinly slice 12 the red onion. Combine sliced red onion and vinegar in a small bowl with 12 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 and cook, 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.