The word teriyaki actually refers to both a type of seasoning, and the way meat is cooked. The secret to preparing this like a pro is giving your beef time to marinate, and a fiercely hot pan. Pros also use chopsticks – but using a spoon for all that lovely sauce is OK too!
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300 g
beef strips
150 g
white rice
2 clove
garlic
1 knob
ginger
1 bunch
spring onions
½
red onion
2 tsp
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 bunch
Bok Choy
2 tbs
vegetable oil
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tsp
brown sugar
salt
pepper
In a medium bowl whisk together the vegetable oil, honey, soy, and brown sugar until the brown sugar dissolves into the liquid. Add the beef strips and leave aside while you prepare the rest of the ingredients.
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.
Peel and slice the garlic cloves and peel and slice the ginger. Roughly slice the spring onions and slice the red onions. Roughly chop the bok choy. Heat some vegetable oil in a wok or pan over high heat. Add the garlic, ginger, spring onions, and red onion to the pan and cook for 2 minutes. Add the beef with all of the left over dressing. Cook for a further 2-3 minutes, stirring regularly, until the beef has browned on all sides. Add the sesame seeds and stir for 1 minute until everything combines. Remove the mixture from the pan and then add in the bok choy, cooking for 1-2 minutes or until it’s just cooked but still crisp!
Serve your delicious beef teriyaki and the bok choy with the boiled rice. Did you know? In ancient times ginger was used as a food preservative and to help treat digestive problems.