Rice-Free Japanese Beef Bowl

Nutrition per serve

Ingredients

• 1pcs spring onion
• 150g red cabbage
• 1pcs carrot
• 300g beef stir-fry
• 1pcs lime
• 50g aioli mayonnaise
• 2.5g wasabi
• 5g toasted sesame seeds
• 1pcs avocado
• 10ml soy sauce
• 5ml honey
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Thinly slice the white part of the spring onion on an angle. Thinly slice the green part lengthwise (or just thinly slice all the spring onion for speed). Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Marinate beef
   Combine 2 tsp soy sauce and 1 tsp honey in a large bowl. Separate the beef stir-fry, add to the marinade and toss to coat.
3. Step 3 — Prep lime
   Finely grate the zest of half the lime*, then juice the half.
4. Step 4 — Make wasabi-lime drizzle
   Put the aioli, wasabi (wasabi is spicy, so reduce the amount if you prefer), lime zest, 2 tsp lime juice and 2 tsp cold water in a bowl and whisk to combine.
5. Step 5 — Stir-fry beef
   Heat 2 tsp oil in a large frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the heat. Add the sesame seeds and toss to combine.
6. Step 6 — Get ready to serve
   Cut the avocado into wedges. Divide the cabbage, carrot, beef and avocado among bowls. Scatter with the spring onion and serve with the wasabi-lime drizzle.

Allergens

Soy, Egg, Sesame