Teriyaki Beef & Veggie Stir-Fry
with Ginger Rice
Ginger rice gets comfortable in this tasty number, creating a perfectly fragrant bed that teriyaki beef gets to lay upon. With some easy garlicky pea pods to add some crunch, this 6 ingredient delight is fuss free but flavourful!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1 packet
Garlic Paste
1
Carrot
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Baby Broccoli
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. Add jasmine rice, the water and a generous pinch of salt, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• When rice has 10 minutes remaining, trim baby broccoli and roughly chop. Thinly slice carrot into half-moons. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and baby broccoli, until tender, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Return veggies to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide ginger rice and teriyaki beef and veggie stir fry between bowls. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.
