• In a medium saucepan, heat a drizzle of olive oil over medium heat. 
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a 
generous pinch of salt, stir, then bring to the boil. 
• Reduce heat to low and cover with a lid. 
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender 
and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!  

• When rice has 10 minutes remaining, trim pea pods. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook pea pods, tossing, until tender, 2-3 minutes. 
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.

• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked 
through, 1-2 minutes.
• Return pea pods to pan, then add teriyaki sauce and a splash of water, tossing 
until combined, 1 minute. Season to taste with salt and pepper.

TIP: Cooking the meat in batches over high heat helps it stay tender.   
Little cooks: Help by adding the teriyaki sauce to the pan! Be careful, it’s hot!

• Divide ginger rice and teriyaki beef and pea pod stir-fry between bowls to  
serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. 
Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.  
Little cooks: Take charge by plating up the meal!