Teriyaki Beef Stir-Fry

Name: Teriyaki Beef Stir-Fry with Garlic Rice & Roasted Peanuts
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water; ¼ tsp salt; 1 packet beef strips; ¾ tsp honey; 2 tsp soy sauce; 1 unit carrot; 1 unit capsicum; ½ bunch Asian greens; ½ knob ginger; ½ unit lemon; 1 packet teriyaki sauce; 1 packet roasted peanuts

with Garlic Rice & Roasted Peanuts

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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.

Allergens:

Milk

•Gluten

•Soy

•Sesame

•Wheat

•Peanuts

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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, Soy, Sesame, Wheat;)

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)

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;)

Nutritional Values

per serving

Energy (kJ)3466 kJ

Fat26.7 g

of which saturates8.8 g

Carbohydrate91.3 g

of which sugars28.5 g

Protein48.8 g

Sodium1700 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

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.