Teriyaki Beef Bowl
A flavourful and satisfying dish, combining beef, fresh vegetables, and a rich sauce, all served over a bed of warm rice for a wholesome, comforting meal.
Servings 4 people
Ingredients
- 400 g cooked basmati rice
- 1 tsp extra virgin olive oil
- 1 brown onion diced
- 2 cloves garlic crushed
- 500 g beef mince
- 1/4 cup teriyaki sauce recipe base
- 1 bunch bok choy
- 1 carrot grated
- 2 cans edamame beans
- 120 g cucumber sliced
- 2 spring onions sliced
- 40 g mayonnaise
- Sesame seeds to serve
Instructions
- Add 1 cup of rice and 2 cups of water to a small saucepan. Bring to a boil over high heat (with the lid on), then reduce the heat to low and simmer until all the water has evaporated and the rice is cooked, adding more water if necessary.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 1–2 minutes, until softened. Add the garlic and cook for 30 seconds or until fragrant.
- Add the beef mince and cook, breaking it up as you go, for 3–4 minutes, until the beef begins to brown.
- Add the teriyaki sauce and bok choy and cook, stirring, for a further 5 minutes, until the bok choy has wilted.
- Divide the rice, carrot, edamame beans, and cucumber among four bowls. Top the rice with the teriyaki beef and bok choy.
- Sprinkle the beef with sesame seeds and sliced spring onion. Serve with mayonnaise on top. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Cooked rice: Use plain cooked rice with no added flavourings or instant sauce sachets.
- Teriyaki recipe base: Look for a product made primarily from soy sauce, vinegar, sweetener, garlic and ginger, with a short ingredient list and minimal additives.
- Mayonnaise: Choose a mayonnaise made primarily from olive oil, eggs, vinegar and simple seasonings, with minimal additives.