Black Sesame Teriyaki Beef with Bok Choy

Name: Black Sesame Teriyaki Beef with Bok Choy with Bok Choy
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Brown Basmati Rice; 2 Garlic Clove; 1 Ginger; 3 Spring Onion; 4 Soy Sauce; 2 Honey; 1 Flank Steak; 4 Pak Choi; 1 Black Sesame Seeds

with Bok Choy

Recipe Development TeamPublished on March 04, 2015

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Generally when we think of sesame seeds we think of white seeds but in this recipe we’re using black ones! Black sesame seeds aren’t a toasted version of the ones you normally see - they’re actually just sesame seeds with their jackets still on! Black sesame seeds have a lot more calcium in them than white seeds. And lastly, we’re told that the famous phrase ‘Open Sesame’ from Ali Baba and the 40 Thieves is a reference to ripe sesame seeds popping out of their shells. Dinner and useful trivia…#winning.

Tags:

Lactose Free

•Family Friendly

Allergens:

Cereals containing gluten

•Soya

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

/ serving 4 people

Brown Basmati Rice

Garlic Clove

Ginger

Spring Onion

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Honey

Flank Steak

Pak Choi

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Nutritional information

/ per serving

Energy (kcal)599 kcal

Energy (kJ)2506 kJ

Fat23 g

of which saturates6 g

Carbohydrate64 g

Protein34 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Bowl

•Knife

•Grill Pan

•Pan

•Plate

Cooking Instructions and Tips

Rinse the brown rice thoroughly under cold running water. Boil a large pot of water with ½ tsp of salt. Add the rice and cook on high heat for 25 mins until cooked through. Drain and cover with a lid and keep to one side.

Peel and finely dice the garlic. Peel the ginger using the edge of a spoon and finely dice. Finely slice the spring onions into discs, separating the whites from the green parts.

LH: Mix the soy sauce with the honey, half the garlic, ginger and the whites from the spring onions. Cut the steak into wafer thin strips and marinate in the teriyaki mix for as long as you can.

Cut the bok choy in half lengthways and then slice thingly widthways. Discard the root when you’ve cut down as far as you can.

Heat a pan with 1½ tbsp of oil over a high heat. Add the steak and fry for a few mins, remove from the pan. Tip: Fry off the steak in batches to make sure you keep the pan nice and hot. Tip: Leave the remaining marinade in the bowl, so you can brown of the steak first. Once the steak is removed from the pan, add the rest of the marinade to the pan and allow to thicken slightly. Then add the steak back in.

In a separate pan heat 1½ tbsp of oil over a medium heat. Add the remaining garlic and cook until it just starts to change colour. Add the bok choy and ½ tsp of salt and cook for 2-3 mins. Add the rice and mix then cook until it’s heated through.

Serve the rice topped with the teriyaki beef and sprinkle over the green parts of the spring onions and of course the black sesame seeds!