Crispy Teriyaki Beef Bowl

Serves 1

Ingredients

• 125 g extra lean beef mince
• ½ packet Tilda Lemongrass & Chilli Basmati Rice
• 75 g zucchini, sliced
• 75 g capsicum, sliced
• 75 g onion, sliced
• 75 g asparagus, chopped
• 1 tbsp soy sauce (for beef)
• 1 tbsp Kikkoman Thick Gluten-Free Teriyaki Sauce
• 1 tsp sesame oil
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp soy sauce (for vegetables)
• 1 tsp sriracha mayonnaise
• Crispy wasabi peas, chopped (for garnish)
• Pickled ginger (for garnish)
• Olive oil, for cooking

Method

1. Cook the beef
   • Heat a medium pan over high heat and drizzle in olive oil.
   • Add the beef mince and cook, stirring regularly, until fully browned.
   • Stir in the soy sauce, teriyaki sauce, sesame oil, ginger, and garlic.
   • Once coated, spread the beef out in the pan and leave it undisturbed for 2–3 minutes to form a crispy layer on the bottom.
2. Cook the vegetables
   • In a second pan, heat a drizzle of olive oil over medium-high heat.
   • Add the zucchini, capsicum, onion, and asparagus. Stir-fry until softened.
   • Add 1 tablespoon of soy sauce, tossing to coat evenly.
3. Prepare the rice
   • Heat the rice according to packet instructions.
4. Assemble the bowl
   • Spoon the rice into the base of a bowl.
   • Top with the crispy beef and vegetables.
   • Finish with a drizzle of sriracha mayonnaise, a sprinkle of chopped crispy wasabi peas, and a few slices of pickled ginger.