Slow Cooked Teriyaki Beef Donburi
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Slow Cooked Teriyaki Beef Donburi

Slow Cooked Teriyaki Beef Donburi

with Pickled Radish and Ginger Cauliflower Rice

Calorie Smart
Lower Carb
Egg(s) not included
Low Carb

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

280 grams

Slow Cooked Beef

100 grams


22 milliliter(s)

Rice Vinegar

1 unit(s)


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)


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat23.1 g
of which saturates6.8 g
Carbohydrate33.9 g
of which sugars22.9 g
Protein48.9 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Oven dish
Garlic Press
Chopping Board
Small Bowl
Box Grater



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.