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Teriyaki Beef & Veggie Bowl

Teriyaki Beef & Veggie Bowl

with Garlic Rice & Crushed Peanuts

Family Friendly
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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:MilkGlutenSoySesamePeanuts

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 clove

garlic

1 packet

basmati rice

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

1 knob

ginger

1 unit

carrot

1 bunch

broccolini

1 bunch

Asian greens

1 bunch

coriander

1 packet

teriyaki sauce

(ContainsGluten, Soy, Sesame)

1 packet

beef strips

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tsp

honey

1.5 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3020 kJ
Fat23.2 g
of which saturates9.2 g
Carbohydrate84 g
of which sugars17.7 g
Protein41.6 g
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
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 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then 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. Thinly slice the carrot (unpeeled) into batons (or half-moons if you prefer!). Trim the broccolini and cut into thirds. Roughly chop the Asian greens. Roughly chop the coriander.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook until just tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with a pinch of salt and pepper and transfer to a bowl. Cover to keep warm.

4

While the veggies are cooking, combine the soy sauce, teriyaki sauce, ginger, honey, water (for the sauce) and remaining garlic in a small bowl.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Return the beef to the pan along with the teriyaki mixture and cook until bubbling, 1-2 minutes.

TIP: Cooking the beef in batches over a high heat helps it stay tender.

6

Divide the garlic rice between bowls. Top with the teriyaki beef and veggies. Spoon the excess teriyaki sauce from the pan over the beef. Garnish with the crushed peanuts and coriander.