In this elegant, Japanese-inspired dish, the sweet and slightly citrusy teriyaki sauce works beautifully with the tender beef brisket, while the greens add zing and crunch. The fragrant and fluffy jasmine rice soaks up the sauce like a treat, while the fresh herb garnish adds an extra pop of colour and hit of citrus.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
slow-cooked beef brisket
sugar snap peas
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
teriyaki sauce(ContainsSesame, Gluten, Soy)
sesame oil blend(ContainsSesame)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)
water (for the rice)
water (for the sauce)
water (for the beef)
Preheat oven to 240°C/220°C fan-forced. Slice lime into wedges. Place slow-cooked beef brisket in a baking dish. Pour liquid from the brisket packaging and the water (for the beef) over the beef. Cover with foil, then roast for 22 minutes. Remove beef from oven. Uncover, then add teriyaki sauce (see ingredients), the brown sugar and a good squeeze of lime juice. Turn beef over, then return to the oven to roast, uncovered, until browned and heated through, 8-10 minutes.
While the beef is roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While beef is roasting, trim ends of baby broccoli, then slice in half lengthways. Trim sugar snap peas. Finely grate garlic. Thinly slice spring onion. Roughly chop coriander.
Return frying pan to medium-high heat. Cook baby broccoli and a dash of water, tossing, until slightly softened, 4-5 minutes. Add snap peas and cook until softened, 1-2 minutes. Add ginger paste, garlic the soy sauce and a drizzle of olive oil and cook until fragrant, 1 minute. Transfer to a medium bowl.
To saucepan with rice, stir through sesame seeds and sesame oil blend (see ingredients).
Divide ginger veggies and sesame rice between plates. Top rice with teriyaki beef brisket, spooning over any extra sauce from baking dish. Garnish with spring onion, coriander and crispy shallots. Serve with any remaining lime wedges.