• Finely chop garlic. 
• In a medium saucepan, heat the butter with a dash of olive oil over medium 
heat. Cook garlic until fragrant, 1-2 minutes.
• Add basmati 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!  

• While the rice is cooking, thinly slice pear (see ingredients). 
• In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, 
vinegar and a splash of water. Set aside. 

• Discard any liquid from beef strips packaging. 
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef 
strips in batches, tossing, until browned and cooked through, 1-2 minutes.
• Reduce heat to medium-high, return all beef to the pan, then add teriyaki 
sauce mixture and cook, stirring, until well coated, 1-2 minutes. 

TIP: Cooking the meat in batches over high heat helps it stay tender.

• In a large bowl, combine slaw mix, pear, garlic aioli and a drizzle of vinegar. Season to taste with salt and pepper.
• Divide garlic rice and creamy slaw between bowls.
• Top with teriyaki ginger beef and spoon over an