Teriyaki Beef & Broccoli Stir-Fry
with Garlic Rice
- Gluten
- Soy
- Sesame
- Milk
Make a simple stir-fry a little more special by serving with mouth-watering garlic rice! Plus, using our delicious teriyaki sauce means you get a big helping of flavour with minimal effort. Enjoy your tasty and colourful creation!
Ingredients
2 packet
basmati rice
1 knob
ginger
1 packet
Beef Rump
1 unit
carrot
2 bag
sugar snap peas
1 head
broccoli
1 bunch
spring onion
2 sachet
teriyaki sauce
(Contains: Soy, Sesame; )
2 clove
garlic
Not included in your delivery
olive oil
3 cup
water
2 tbs
honey
2.5 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tsp
salt
40 g
butter
(Contains: Milk; )
Nutrition Values
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 basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, honey and soy sauce. Thinly slice the beef rump. Add the beef to the ginger mixture and toss to coat. Set aside.
Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the sugar snap peas. Cut the broccoli into small florets and chop the stalk into small pieces. Thinly slice the spring onion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and broccoli and cook, stirring, until tender, 4-5 minutes. Add the sugar snap peas and cook, stirring, until just tender, 1-2 minutes. TIP: Add a splash of water to the pan to help the veggies cook faster! Transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/3 of the beef and cook, tossing, until browned and cooked through, 1-2 minutes. Add to the bowl with the veggies and repeat with the remaining beef. TIP: Cooking the meat in batches over a high heat keeps it tender. Return the veggies and beef to the pan, add the teriyaki sauce and cook, stirring, until warmed through, 1 minute.
Divide the garlic rice between bowls and top with the teriyaki beef. Sprinkle the adults' portions with the spring onion.
