Saucy Teriyaki Beef
with Brown Rice
A stir-fry is the perfect, speedy, simple weeknight dinner to whip up after a long day. This one is jam-packed with vegetables that will nourish and satisfy. The gingery beef has got to be the best bit; it’s marinated in a sticky honey-soy that will leave you weak at the knees. The family will love every bite!
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.
Ingredients
1 packet
brown rice
1 bunch
baby bok choy
½ bunch
spring onions
1 clove
garlic
1 knob
ginger
1 packet
beef strips
1
carrot
½ sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
½
lemon
Not included in your delivery
3 cup
water
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
honey
1 tsp
vegetable oil
Nutritional Values
Utensils
Instructions
To prepare the ingredients, rinse the brown rice well. Chop the baby bok choy and finely slice the spring onion. Peel and finely grate the garlic and ginger. Peel the carrot and slice into matchsticks, and slice the lemon into wedges.
Place the brown rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, uncovered, for 25-30 minutes, or until the rice is soft. Add the baby bok choy in the last 2 minutes. Drain and stir through the green parts of the spring onion.
Meanwhile, in a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and the white parts of the spring onion. Add the beef strips and toss to coat well in the marinade.
Heat a dash of vegetable oil in a large wok or frying pan over a medium-high heat. Add the carrot and cook, stirring, for 1-2 minutes, or until just tender but still a little crisp. Remove. 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 any excess marinade to the wok and cook until thickened slightly. Return all of the beef and the carrot and toss to coat well.
To serve, divide the green rice between bowls. Top with the teriyaki beef and deliciously sticky teriyaki sauce. Garnish with the black sesame seeds and a squeeze of lemon.
