Teriyaki Beef & Broccoli Stir-Fry
with Jasmine Rice
It doesn’t get much more simple and delicious than this beef and broccoli stir-fry. Our teriyaki sauce is the perfect addition, bringing tons of flavour in just one ingredient. And don’t forget the fragrant rice - the subtle heat of our punchy ginger paste adds an aromatic twist. No need to wait, dig in while it’s hot!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
1
Broccoli
1
Carrot
1 packet
Garlic Paste
250 g
Beef Strips
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and 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!
• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice carrot into sticks. When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot, tossing until tender, 6-7 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Return broccoli to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender
• Divide rice between bowls. • Top with teriyaki beef and broccoli stir-fry to serve. Enjoy! ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots and tear over coriander to serve.
