Beef Teriyaki Stir-Fry
over garlic rice with broccoli and carrot
Tags:
High Protein
Allergens:
Soy
•Wheat
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Steak strips
75 g
White long grain rice
100 g
Broccoli
½ piece
Carrot
½ piece
Romano pepper
1 piece
Garlic
5 g
Ginger paste
30 g
Teriyaki sauce
(Contains Soy, Wheat)
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
¾ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2725 kJ
Calories651 kcal
Fat17.8 g
Saturated Fat2.8 g
Carbohydrate83.1 g
Sugar19.4 g
Dietary Fiber7 g
Protein36.5 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Pan
•Wok or sautépan
Cooking Steps
1
- Take the steak strips out of the fridge and allow to reach room temperature.
- Crush or mince the garlic.
- Heat a light drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the half of the garlic for 1 - 2 minutes. Add the rice and 180ml water per person. Bring to the boil, then reduce the heat and cover with the lid. Boil the rice for 10 minutes, then take the pan off the heat and allow to stand until serving, still covered.
2
- Boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into florets and dice the stem. Cut the carrot into thin crescents.
- Boil the broccoli and sliced carrot for 4 - 5 minutes, then drain and set aside.
- Meanwhile, dice the Romano pepper.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
3
- Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat. Fry the steak strips for 1 minute. Season with salt and pepper. Remove from the pan and set aside.
- In the same wok or deep frying pan, fry the Romano pepper for 3 - 4 minutes over medium-high heat.
- Add the broccoli, carrot, ginger puree and the rest of the garlic and fry for another 1 - 2 minutes.
- Finally, add the steak strips, the teriyaki sauce, the soy sauce, the white wine vinegar and 1/2 tbsp water per person. Heat for 1 minute.
4
- Serve the rice in deep bowls.
- Top with the teriyaki stir fry.
- Garnish with the peanuts.