Teriyaki Beef & Veggies
with Rapid Rice & Bamboo Shoots- Sesame
- Soy
- Gluten
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.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced cucumber with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1
capsicum
1 packet
beef strips
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 packet
sweet chilli sauce
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 bag
baby broccoli
2 clove
garlic
1 tin
Bamboo Shoots
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and chicken-style stock powder and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return rice to the saucepan.
• While the rice is cooking, roughly chop capsicum. Trim baby broccoli and cut into 2cm pieces. Finely chop garlic. Drain bamboo shoots.
• 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 frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry capsicum and baby broccoli until tender, 4-5 minutes. • Add bamboo shoots and garlic and cook until tender, 1-2 minutes. Remove from heat. • Return beef to the pan, then add teriyaki sauce, sweet chilli sauce, soy sauce and a splash of water. Toss to combine.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rapid rice between bowls. Top with teriyaki beef and veggie stir-fry. • Sprinkle over mixed sesame seeds to serve.
