Teriyaki Beef Stir-Fry
with Garlic Rice & Roasted Peanuts
- Milk
- Gluten
- Soy
- Sesame
- Wheat
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
This fragrant stir-fry is such a great go-to for a quick midweek dinner. We’ve packed it full of flavour with honey, garlic, ginger and lemon. From sweet to tangy, the flavours of this dinner will excite your taste buds, while the roasted peanuts add delightful crunch and texture.
Ingredients
1 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
beef strips
1 unit
carrot
1 unit
capsicum
½ bunch
Asian greens
½ knob
ginger
½ unit
lemon
1 packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ tsp
salt
¾ tsp
honey
2 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the beef strips, honey, soy sauce and a drizzle of olive oil in a medium bowl. Set aside.
Thinly slice the carrot (unpeeled) into batons (or cut into half-moons if you prefer!). Thinly slice the capsicum. Roughly chop the Asian greens. Finely grate the ginger. Slice the lemon (see ingredients list) into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and capsicum and cook, tossing occasionally, until tender, 4-5 minutes. Add the Asian greens, ginger and a drizzle of olive oil and cook until softened and fragrant, 1 minute. Transfer the veggies to a bowl and set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook 1/2 the beef, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef. Return the beef and veggies to the pan along with the teriyaki sauce and a generous squeeze of lemon juice. Toss to combine until heated through, then remove from the heat.
Divide the garlic rice between plates. Top with the teriyaki beef stir-fry. Garnish with the roasted peanuts. Serve with the remaining lemon wedges.
