Yum-Yum Beef Bowl

This Japanese-inspired beef schnitzel filled bowl does not disappoint. Served with brown rice and a flavour fusion slaw packed with cabbage, carrot and edamame beans. Don’t forget the yum-yum sauce – made with a fab UCOOK twist!

Yum-Yum Beef Bowl

with brown basmati, zingy slaw & fusion sauce

4.6

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Sugar/Sweetener/Honey
Photo of Yum-Yum Beef Bowl
  1. LUSH RICE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. FUSION SLAW

    Place Lime Juice (to taste), ½ the low sodium soy sauce, Rice Wine Vinegar, and sweetener of choice in a jar or small bowl and shake or whisk to combine. Season to taste. Place the shredded red cabbage and julienne carrot, Spring Onion whites, and Edamame Beans in a large salad bowl. Drizzle over the soy-lime dressing (to taste) and toss to combine.

  3. SEEDS & YUM YUM

    Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. To make the yum yum sauce, combine the Coconut Yoghurt with the Indo soy sauce. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  4. JAPANESE SCHNITZEL

    Return the pan to a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 1-2 minutes per side until golden and cooked through. Deglaze the pan with the Sesame Oil and the remaining soy sauce. Remove the schnitzel from the pan, reserving the sauce, and season before slicing. Toss together the cooked rice and the shredded cabbage mixture and season to taste.

  5. YUM YUM MEAL!

    Plate up the brown rice and slaw mix and top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel/s. Drizzle with the yum yum sauce and the remaining pan juices. Sprinkle over the sesame seeds and Spring Onion greens. Yum-Yum!

  1. LUSH RICE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. FUSION SLAW

    Place Lime Juice (to taste), ½ the low sodium soy sauce, Rice Wine Vinegar, and sweetener of choice in a jar or small bowl and shake or whisk to combine. Season to taste. Place the shredded red cabbage and julienne carrot, Spring Onion whites, and Edamame Beans in a large salad bowl. Drizzle over the soy-lime dressing (to taste) and toss to combine.

  3. SEEDS & YUM YUM

    Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. To make the yum yum sauce, combine the Coconut Yoghurt with the Indo soy sauce. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  4. JAPANESE SCHNITZEL

    Return the pan to a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 1-2 minutes per side until golden and cooked through. Deglaze the pan with the Sesame Oil and the remaining soy sauce. Remove the schnitzel from the pan, reserving the sauce, and season before slicing. Toss together the cooked rice and the shredded cabbage mixture and season to taste.

  5. YUM YUM MEAL!

    Plate up the brown rice and slaw mix and top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel/s. Drizzle with the yum yum sauce and the remaining pan juices. Sprinkle over the sesame seeds and Spring Onion greens. Yum-Yum!

  1. LUSH RICE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. FUSION SLAW

    Place Lime Juice (to taste), ½ the low sodium soy sauce, Rice Wine Vinegar, and sweetener of choice in a jar or small bowl and shake or whisk to combine. Season to taste. Place the shredded red cabbage and julienne carrot, Spring Onion whites, and Edamame Beans in a large salad bowl. Drizzle over the soy-lime dressing (to taste) and toss to combine.

  3. SEEDS & YUM YUM

    Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. To make the yum yum sauce, combine the Coconut Yoghurt with the Indo soy sauce. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  4. JAPANESE SCHNITZEL

    Return the pan to a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 1-2 minutes per side until golden and cooked through. You might have to do this step in batches. Deglaze the pan with the Sesame Oil and the remaining soy sauce. Remove the schnitzel from the pan, reserving the sauce, and season before slicing. Toss together the cooked rice and the shredded cabbage mixture and season to taste.

  5. YUM YUM MEAL!

    Plate up the brown rice and slaw mix and top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel/s. Drizzle with the yum yum sauce and the remaining pan juices. Sprinkle over the sesame seeds and Spring Onion greens. Yum-Yum!

  1. LUSH RICE

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. FUSION SLAW

    Place Lime Juice (to taste), ½ the low sodium soy sauce, Rice Wine Vinegar, and sweetener of choice in a jar or small bowl and shake or whisk to combine. Season to taste. Place the shredded red cabbage and julienne carrot, Spring Onion whites, and Edamame Beans in a large salad bowl. Drizzle over the soy-lime dressing (to taste) and toss to combine.

  3. SEEDS & YUM YUM

    Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. To make the yum yum sauce, combine the Coconut Yoghurt with the Indo soy sauce. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  4. JAPANESE SCHNITZEL

    Return the pan to a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 1-2 minutes per side until golden and cooked through. You might have to do this step in batches. Deglaze the pan with the Sesame Oil and the remaining soy sauce. Remove the schnitzel from the pan, reserving the sauce, and season before slicing. Toss together the cooked rice and the shredded cabbage mixture and season to taste.

  5. YUM YUM MEAL!

    Plate up the brown rice and slaw mix and top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel/s. Drizzle with the yum yum sauce and the remaining pan juices. Sprinkle over the sesame seeds and Spring Onion greens. Yum-Yum!

Frequently Asked Questions

What is the preparation time for Yum-Yum Beef Bowl?

The preparation time for Yum-Yum Beef Bowl with brown basmati, zingy slaw & fusion sauce is between 15 and 30 minutes.

What is the total time required to make Yum-Yum Beef Bowl with brown basmati, zingy slaw & fusion sauce?

The total time required to make Yum-Yum Beef Bowl with brown basmati, zingy slaw & fusion sauce is between 35 and 50 minutes.

How many servings does Yum-Yum Beef Bowl provide?

4 servings

What are the main ingredients in Yum-Yum Beef Bowl?

Beef, Beef Schnitzel (without crumb), Black Sesame Seeds, Brown Basmati Rice, Coconut Yoghurt, Edamame Beans, Indonesian Soy Sauce, Lime Juice, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Shredded Cabbage & Julienne Carrot, Spring Onion, Spring Onions

What is the nutritional information of Yum-Yum Beef Bowl?

Calories: 704, Carbs: 87 grams, Fat: grams, Protein: 56.9 grams, Sugar: 14.5 grams, Salt: 1085 grams

How do I prepare Yum-Yum Beef Bowl?

LUSH RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. FUSION SLAW: Place lime juice (to taste), ½ the low sodium soy sauce, rice wine vinegar, and sweetener of choice in a jar or small bowl and shake or whisk to combine. Season to taste. Place the shredded red cabbage and julienne carrot, spring onion whites, and edamame beans in a large salad bowl. Drizzle over the soy-lime dressing (to taste) and toss to combine. SEEDS & YUM YUM: Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. To make the yum yum sauce, combine the coconut yoghurt with the Indo soy sauce. Loosen with water in 5ml increments until drizzling consistency. Season to taste. JAPANESE SCHNITZEL: Return the pan to a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 1-2 minutes per side until golden and cooked through. Deglaze the pan with the sesame oil and the remaining soy sauce. Remove the schnitzel from the pan, reserving the sauce, and season before slicing. Toss together the cooked rice and the shredded cabbage mixture and season to taste. YUM YUM MEAL!: Plate up the brown rice and slaw mix and top with the sliced beef schnitzel/s. Drizzle with the yum yum sauce and the remaining pan juices. Sprinkle over the sesame seeds and spring onion greens. Yum-Yum!

What should be prepared from my kitchen to make Yum-Yum Beef Bowl?

Beef, Beef Schnitzel (without crumb), Black Sesame Seeds, Brown Basmati Rice, Coconut Yoghurt, Edamame Beans, Indonesian Soy Sauce, Lime Juice, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Shredded Cabbage & Julienne Carrot, Spring Onion, Spring Onions

How many calories does Yum-Yum Beef Bowl have?

704 calories

How much fat content does Yum-Yum Beef Bowl have?

grams

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