Japanese Inspired Ginger Beef Bowl with Pickled Red Onion & Tonkatsu Mayo
- Prep time: 20 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 (GF)
- 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 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.