Teriyaki Beef & Veggie Stir-Fry
with Rapid Rice- Sesame
- Soy
- Gluten
- May contain traces of allergens
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!*
Ingredients
1
Capsicum
250 g
Beef Strips
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1 tin
Bamboo Shoots
1
Asian Greens
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
2 tbs
water
1 tbs
Sesame Oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• 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!
