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
Yum-Yum Beef Bowl
with brown basmati, zingy slaw & fusion sauce
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
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.
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 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.
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!
Brown Basmati Rice - 75ml
Lime Juice - 30ml
Low Sodium Soy Sauce - 15ml
Rice Wine Vinegar - 15ml
Shredded Cabbage & Julienne Carrot - 100g
Spring Onion - 1
Edamame Beans - 50g
Black Sesame Seeds - 5ml
Coconut Yoghurt - 30ml
Indonesian Soy Sauce - 10ml
Beef Schnitzel (without crumb) - 150g
Sesame Oil - 5ml
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!
Brown Basmati Rice - 150ml
Lime Juice - 60ml
Low Sodium Soy Sauce - 30ml
Rice Wine Vinegar - 30ml
Shredded Cabbage & Julienne Carrot - 200g
Spring Onions - 2
Edamame Beans - 100g
Black Sesame Seeds - 10ml
Coconut Yoghurt - 65ml
Indonesian Soy Sauce - 20ml
Beef Schnitzel (without crumb) - 300g
Sesame Oil - 10ml
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.
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. 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.
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!
Brown Basmati Rice - 225ml
Lime Juice - 85ml
Low Sodium Soy Sauce - 45ml
Rice Wine Vinegar - 45ml
Shredded Cabbage & Julienne Carrot - 300g
Spring Onions - 3
Edamame Beans - 150g
Black Sesame Seeds - 15ml
Coconut Yoghurt - 85ml
Indonesian Soy Sauce - 30ml
Beef Schnitzel (without crumb) - 450g
Sesame Oil - 15ml
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.
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. 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.
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!
Brown Basmati Rice - 300ml
Lime Juice - 125ml
Low Sodium Soy Sauce - 60ml
Rice Wine Vinegar - 60ml
Shredded Cabbage & Julienne Carrot - 400g
Spring Onions - 4
Edamame Beans - 200g
Black Sesame Seeds - 20ml
Coconut Yoghurt - 125ml
Indonesian Soy Sauce - 40ml
Beef Schnitzel (without crumb) - 600g
Sesame Oil - 20ml
Woolies Products in this dish
