Slow Cooked Teriyaki Beef Donburi
with Pickled Radish and Ginger Cauliflower Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
280 grams
Slow Cooked Beef
100 grams
Radishes
22 milliliter(s)
Rice Vinegar
1 unit(s)
Cauliflower
15 grams
Ginger Puree
75 grams
Teriyaki Sauce
(Contains Soya)
40 grams
Pea Shoots
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 pinch
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Pickle
2 unit(s)
Egg
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Remove the beef from the packaging. Place in an ovenproof dish along with the juices and half the garlic, season with salt and pepper and cover loosely with foil.
When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Trim and thinly slice the radishes.
Add the radishes to a small bowl, then add the rice vinegar, sugar (see pantry) and a pinch of salt. Mix together and set aside to pickle.
Cut the cauliflower into quarters and grate on the coarse side of your grater to make ‘rice’ (if you have a food processor, use this instead).
Heat a drizzle of olive oil in a large frying pan on medium-high heat.
Once hot, crack in each egg (see pantry) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
Meanwhile, heat a medium frying pan on medium-high heat with a drizzle of oil. Once hot, add the cauli rice and cook until just soft, 2-3 mins. Add the ginger puree and the remaining garlic and for the final min. Season well with salt and pepper.
Drain the pickling juices from the radish into the cauli rice and stir through.
Once the beef is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to shred the beef as finely as you can. Add the teriyaki sauce and stir to combine.
Place the pea shoots in a bowl and add the olive oil for the dressing (see pantry), season with salt and pepper. Toss to coat.
Share the ginger cauliflower rice between your bowls and top with the teriyaki beef, pickled radish, fried egg and pea shoots in sections.
Garnish by sprinkling over the roasted sesame seeds and chilli flakes.
