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Japanese inspired beef mince recipe

Course Main Course
Cuisine Japanese


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 3 cm ginger
  • 1 kg beef mince
  • 1 bunch spring onions
  • 2 bunches broccolini
  • 435 grams baby corn, tinned
  • ¼ cup rice wine vinegar
  • ¼ cup tamari
  • 1 tbsp honey
  • 2 cups rice (short grain rice would work best)


  • Put rice on to cook using your preferred method.
  • Finely slice spring onions and prepare garlic and ginger for cooking.
  • Trim the broccolini and halve the corn and set aside.
  • Add olive oil to a large frying pan and heat to a medium temperature.
  • Add garlic, ginger to the pan and fry for 1 -2 minutes.
  • Add the mince and turn the heat up to high. Break up the meat as you cook it and cook until it is browned.
  • Add ¾ of the spring onions and cook for 1 -2 minutes.
  • Turn down the heat and add the rice wine vinegar, tamari and honey and stir through until well combined. Continue to cook until most of the liquid has been cooked away.
  • Keep warm while you cook the veggies.
  • Add the broccolini and corn to boiling water and cook it for 2 -3 minutes or until just tender, then drain.
  • When it comes to serving, there are a few options that can work depending on personal preferences, 1) place rice on the plate, top with the meat mixture, then veggies and top with some left over spring onions or 2) place rice on one corner of the plate, meat on the next, veggies in another and spring onions in another or place or 3) serve it in a bowl with rice on one side and all the other ingredients on the other.
Keyword mince