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!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced Asian greens with shredded cabbage, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
teriyaki sauce(ContainsGluten, Sesame, Soy)
roasted peanuts(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
shredded cabbage mix
soy sauce(ContainsGluten, Soy)
rice wine vinegar
water (for the rice)
brown sugar (or honey)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red onion. Finely grate the ginger. In a small bowl, combine the teriyaki sauce, brown sugar, soy sauce, rice wine vinegar, water (for the sauce), ginger and a pinch of pepper.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the broccoli and onion with a splash of water until tender and slightly charred, 6-8 minutes. Add the shredded cabbage mix and the remaining garlic and cook until wilted and fragrant, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes.
Add the teriyaki mixture to the beef and stir to combine. Cook until slightly reduced, 1 minute. Return the veggies to the pan and stir until heated through, 1 minute. Season to taste.
Divide the garlic rice between bowls. Top with the teriyaki beef and veggie stir-fry. Garnish with the roasted peanuts.