Korean-Inspired Beef Bowls with Sesame Pak Choy & Quick-Pickled Daikon

A colourful, flavour-packed dinner featuring tender beef strips, sesame pak choy and tangy quick-pickled daikon. This is a wonderful introduction to daikon radish, which has a mild, slightly peppery flavour and delicious crunch.

Serves: 4 | Cooking Time: 35 min

From your OrganicBox produce box

  • 1 pak choy, washed and chopped
  • 1 daikon radish, peeled and julienned
  • 200g carrots, julienned

Protein and additional ingredients

  • 500g beef stir-fry strips
  • 1½ cups uncooked rice
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 2 garlic cloves, crushed
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil

For the quick-pickled daikon

  • ¼ cup rice vinegar
  • ¼ cup water
  • 1 tablespoon sugar
  • ½ teaspoon salt

  1. Prepare the pickled daikon first. Combine rice vinegar, water, sugar and salt in a bowl, stirring until dissolved.
  2. Add julienned daikon, toss well and set aside for at least 20 minutes. Refrigerate if preparing further ahead.
  3. Rinse rice and cook according to packet instructions.
  4. In a bowl, combine soy sauce, honey, sesame oil, garlic and ginger.
  5. Add beef strips to the marinade and toss until evenly coated. Set aside for 10 minutes.
  6. Heat olive oil in a large frying pan or wok over medium-high heat.
  7. Add beef strips in batches and stir-fry for 3–5 minutes, depending on thickness, until browned and cooked to your liking. Avoid overcrowding the pan.
  8. Remove beef and set aside.
  9. Add carrots to the pan with a small splash of water and cook for 2 minutes.
  10. Add pak choy and stir-fry for another 2–3 minutes until the stems soften slightly but retain some crunch.
  11. Return beef to the pan and toss everything together. Add the extra tablespoon of rice vinegar if you prefer a tangier finish.
  12. Divide cooked rice between four bowls. Top with beef, vegetables and drained pickled daikon.
  13. Sprinkle with sesame seeds.

To serve: Serve immediately, with extra soy sauce or chilli flakes available for those who enjoy stronger flavours.

Vegetarian swap: Replace beef with 400g firm tofu, cut into strips and pan-fried until golden.

Vegan swap: Use tofu and maple syrup in place of honey.

OrganicBox tip: Daikon radish is fantastic pickled, grated into salads or added to stir-fries. Any leftover pickled daikon can be refrigerated in a clean, covered container and enjoyed over the following few days.

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