HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Beef & Broccoli Stir Fry
Teriyaki Beef & Broccoli Stir-Fry

Teriyaki Beef & Broccoli Stir-Fry

with Garlic Rice

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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!


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 Time25 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 knob


1 packet

beef rump

1 unit


2 bag

sugar snap peas

1 head


1 bunch

spring onion

2 sachet

teriyaki sauce

(ContainsGluten, Soy, Sesame)

2 clove


Not included in your delivery

olive oil

3 cup


2 tbs


2.5 tbs

soy sauce

(ContainsGluten, Soy)

½ tsp


40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat8.7 g
of which saturates2.9 g
Carbohydrate88.5 g
of which sugars25.4 g
Dietary Fibre0 g
Protein38.6 g
Cholesterol0 mg
Sodium1630 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.