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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!

Allergens:GlutenSoySesameMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients

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

ginger

1 packet

beef rump

1 unit

carrot

2 bag

sugar snap peas

1 head

broccoli

1 bunch

spring onion

2 sachet

teriyaki sauce

(ContainsGluten, Soy, Sesame)

2 clove

garlic

Not included in your delivery

olive oil

3 cup

water

2 tbs

honey

2.5 tbs

soy sauce

(ContainsGluten, Soy)

½ tsp

salt

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2570 kJ
Fat8.7 g
of which saturates2.9 g
Carbohydrate88.5 g
of which sugars25.4 g
Protein38.6 g
Sodium1630 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

Divide the garlic rice between bowls and top with the teriyaki beef. Sprinkle the adults' portions with the spring onion.