Teriyaki Beef Stir Fry
with Garlic Rice & Roasted Peanuts
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1
Lemon
1 packet
Ginger Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
250 g
Beef Strips
1
Garlic
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Capsicum
1 packet
Asian Greens
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 salt 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 has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, in a medium bowl combine the beef strips, honey, soy sauce and a drizzle of olive oil. Set aside.
Thinly slice the carrot (unpeeled) into matchsticks (or cut into half-moons if you prefer!). Thinly slice the red capsicum. Roughly chop the Asian greens (see ingredients list). Finely grate the ginger (see ingredients list). 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 baby bok choy, 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, add 1/2 the beef and cook, tossing occasionally, 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 bowls. Top with the teriyaki beef stir fry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges. Enjoy!
