Ayam Teriyaki Beef Rice Bowl
Recipe by Sarah Brown
Serves 2 
Prep 15-20 minutes | 
20 minutes
Ingredients:
- 1 baby cucumber, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp caster sugar (for pickling cucumber)
- 1 tsp AYAM Pure Sesame Oil
- 1 tsp finely grated fresh ginger
- 1 garlic clove, finely grated
- 300g thinly sliced beef rump or flank
- 2 tbsp AYAM Teriyaki Sauce
- 2 cups cooked jasmine rice
- 1 tsp toasted sesame seeds
- Spring onions, chilli flakes or crispy shallots, to serve
Method
- Toss cucumber slices with rice vinegar and sugar in a small bowl. Set aside to lightly pickle.
- Heat AYAM Pure Sesame Oil in a large frying pan over high heat.
- Add ginger and garlic and sauté for 30 seconds until fragrant.
- Add beef and cook for 1-2 minutes until just browned.
- Pour in AYAM Teriyaki Sauce and cook for another 2-3 minutes until the beef is glazed and caramelised at the edges.
- To serve, spoon jasmine rice into bowls. Top with teriyaki beef, pickled cucumber, and a sprinkle of sesame seeds.
- Finish with spring onions, chilli flakes or crispy shallots if you like a bit of crunch.
