Teriyaki Beef & Veggie Bowl
with Garlic Rice & Crushed Peanuts
- Sesame
- Soy
Ingredients
1 packet
Crushed Peanuts
250 g
Beef Strips
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Ginger Paste
1
Carrot
1
Asian Greens
Nutrition Values
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce 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, thinly slice the carrot into batons (or half-moons if you prefer!). Trim the baby broccoli and cut into thirds. Roughly chop the Asian greens.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and baby broccoli until just tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
While the veggies are cooking, combine the soy sauce, teriyaki sauce, ginger paste, the honey, water (for the sauce) and remaining garlic in a small bowl.
Return frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Return beef to the pan along with the teriyaki mixture and cook until bubbling, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls. Top with teriyaki beef and veggies. Spoon the remaining teriyaki glaze from the pan over beef. Garnish with the crushed peanuts to serve. Enjoy!
