with Rapid Rice & Bamboo Shoots
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!*
Allergens
Utensils
Tags
Olive oil
Basmati rice
1 packet
Chicken-Style Stock Powder
1 sachet
Capsicum
1
Beef strips
1 packet
Teriyaki sauce
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tbs
Mixed sesame seeds
1 sachet
Baby broccoli
1 bag
Garlic
2 clove
Bamboo Shoots
1 tin
• 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.
2691
kJ
Energy (kJ)
12.4
g
Fat
3.8
g
of which saturates
85.8
g
Carbohydrate
20.1
g
of which sugars
42.2
g
Protein
1913
mg
Sodium
