Quick Teriyaki Beef & Veggies
with Rapid Rice & Sesame Seeds
- Gluten
- Sesame
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Glistening with a sticky sauce that's the perfect ratio of savoury to sweet, once you try this tender teriyaki beef recipe, you'll never go back to the takeaway version. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
1
capsicum
2 clove
garlic
1 packet
beef strips
½ packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
sweet chilli sauce
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
Asian greens
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to saucepan. Stir in chicken-style stock powder.
• While rice is cooking, roughly chop capsicum and Asian greens. • Finely chop or crush garlic.
• In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Lower the heat to medium-high. Add capsicum, Asian greens and a pinch of pepper. Cook, tossing occasionally, until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add teriyaki sauce, sweet chilli sauce, soy sauce and a splash of water. Return beef to pan, tossing to combine.
• Divide teriyaki beef and veggies between bowls. • Serve sprinkled with the mixed sesame seeds.
