• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 
10 minutes, then remove pan from heat and keep covered until rice is 
tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek! 

• Meanwhile, roughly chop cucumber.
• In a large bowl, combine cucumber, mixed salad leaves and sesame 
dressing. Toss to combine. Season to taste with salt and pepper. 

Little cooks: Take the lead and toss the salad!

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes.
• Return all beef to pan, then add teriyaki sauce and the brown sugar and toss to combine. 

TIP: Cooking the meat in batches over high heat helps it stay tender. 

• Divide rice between bowls.
• Top with Japanese sesame salad and teriyaki beef. Spoon over any remaining teriyaki sauce.
• Garnish with mixed sesame seeds.
• Serve with pickled ginger. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!