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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 5 people
/ Serving 5 people
baby bok choy
black sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
To prepare the ingredients, rinse the brown rice, slice the baby bok choy, peel and crush the garlic, peel and finely grate the ginger, peel the carrot and slice into match sticks and finely slice the red onion.
Place the brown rice and water in a medium pot and bring to the boil. Reduce the heat to medium. Simmer, uncovered, for 25-30 minutes or until the rice is tender. Add the baby bok choy in the last 1-2 minutes until wilted. Drain.
In a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and warm water. Add the beef strips and toss to coat well in the marinade.
Heat a dash of vegetable oil in a large wok over a medium-high heat. Add the beef in two batches, allowing any excess marinade to drip back into the bowl. Cook the beef for 1-2 minutes or until browned and then remove from the wok. Add the carrot and red onion to the wok and cook for 2-3 minutes. Return the beef to the pan with any excess marinade. Toss to coat well.
To serve, divide the rice and baby bok choy between bowls. Top with the teriyaki beef and any teriyaki sauce still in the pan. Garnish with the black sesame seeds.