Teriyaki Beef & Pea Pod Stir-Fry
with Ginger Rice- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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!
Ingredients
1 packet
Ginger Paste
1 packet
Garlic Paste
250 g
Beef Strips
1 packet
Pea Pods
1 packet
Jasmine Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
Utensils
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water
and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• 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 pea pods.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pea pods until tender, 2-3 minutes. Add garlic paste and cook until
fragrant, 1 minute. Transfer to a bowl.
• Wipe out frying pan and return 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 pea pods to pan, then add teriyaki sauce and a splash of water,
tossing until combined, 1 minute. Season with salt and pepper to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Little cooks: Help by adding the teriyaki sauce to the pan! Be careful, it’s hot!
• Divide ginger rice and teriyaki beef and pea pod stir-fry between bowls to
serve. 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.
Little cooks: Take charge by plating up the meal!
