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!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
teriyaki sauce(ContainsGluten, Sesame, Soy)
sweet chilli sauce
mixed sesame seeds(ContainsSesame)
soy sauce(ContainsGluten, Soy)
• 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.