Teriyaki Beef & Veggie Stir-Fry
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Teriyaki Beef & Veggie Stir-Fry

Teriyaki Beef & Veggie Stir-Fry

with Rapid Rice

Glistening with a sticky sauce that's the perfect ratio of savoury to sweet, once you try this tender teriyaki beef recipe with crunchy bamboo shoots, you'll never go back to the takeaway version.

This recipe is under 650kcal per serving.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Kid Friendly
Under 650kcal
Quick Prep
Super Quick

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time


Serving amount

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder



1 bunch

Asian Greens

2 clove


½ tin

Bamboo Shoots

1 packet

beef strips

1 packet

teriyaki sauce

(Contains Gluten, Sesame, Soy; )

Not included in your delivery

olive oil

1 tbs

sesame oil

(Contains Sesame; )

1 tbs

soy sauce

(Contains Gluten, Soy; )

2 tbs



Nutrition Values

Energy (kJ)2458 kJ
Fat10.5 g
of which saturates3.7 g
Carbohydrate76.3 g
of which sugars13.1 g
Protein40.5 g
Sodium1817 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add chicken-style stock powder and stir to combine.

Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!


• While the rice is cooking, roughly chop capsicum. Roughly chop Asian greens. Finely chop garlic. Drain bamboo shoots (see ingredients).


• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Stir-fry capsicum until tender, 6-7 minutes. Add garlic, Asian greens and bamboo shoots and cook until tender, 1-2 minutes. Remove from heat. • Return beef to the pan, then add teriyaki sauce, the sesame oil, soy sauce and water. Toss to combine.


• Divide rapid rice between bowls. Top with teriyaki beef and veggie stir-fry. Enjoy!