with Rapid Rice
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. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Basmati rice
1 packet
Chicken-Style Stock Powder
1 sachet
Capsicum
1
Garlic
2 clove
Bamboo Shoots
0.5 tin
Beef strips
2 packet
Teriyaki sauce
1 packet
Soy sauce
1 tbs
Sesame oil
1 tbs
Water
2 tbs
Asian Greens
1 bunch
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add chicken-style stock powder and stir to combine. Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While the rice is cooking, roughly chop capsicum. Roughly chop Asian greens. Finely chop garlic. Drain bamboo shoots (see ingredients).
• 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 the frying pan to medium-high heat with a drizzle of olive oil. Stir-fry capsicum until tender, 6-7 minutes. Add garlic, Asian greens and bamboo shoots and cook until tender, 1-2 minutes. Remove from heat. • Return beef to the pan, then add teriyaki sauce, the sesame oil, soy sauce and water. Toss to combine.
• Divide rapid rice between bowls. Top with teriyaki beef and veggie stir-fry. Enjoy!
3247
kJ
Energy (kJ)
18.9
g
Fat
7
g
of which saturates
78.1
g
Carbohydrate
13.6
g
of which sugars
67
g
Protein
1864
mg
Sodium
