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Fragrant Teriyaki Lemongrass Beef
Fragrant Teriyaki Lemongrass Beef

Fragrant Teriyaki Lemongrass Beef

with Jasmine Rice and Carrot Pickle

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025
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Teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, we're lifting it with lemongrass and pairing with beef mince along with a carrot ribbon salad for a wholesome and flavourful meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
•High Protein
•Calorie Smart
Allergens:
Sesame
•Soya

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 15 minutes
DifficultyMedium

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Carrot

150 grams

Jasmine Rice

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

240 grams

British Beef Mince

15 grams

Ginger, Garlic & Lemongrass Puree

1 sachet(s)

Indonesian Style Spice Mix

100 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2623 kJ
Energy (kcal)627 kcal
Fat17.4 g
of which saturates7 g
Carbohydrate83.5 g
of which sugars18.1 g
Dietary Fibre5.7 g
Protein34.5 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Peeler
•Medium Saucepan
•Lid
•Bowl
•Pan

Cooking Instructions and Tips

PDF
Get Prepped
1

Trim the green beans and cut into thirds. 

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pickling Time
3

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and half the roasted sesame seeds. Season with salt and pepper.

Add the carrot ribbons, mix to coat, then set aside to pickle.

Fry the Beans and Beef
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and fry until starting to char, 2-3 mins.

Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Mix Things Up
5

Once the mince has browned, lower the heat to medium.

Add the ginger, garlic & lemongrass puree and Indonesian style spice mix to your pan, then fry until fragrant, 1 min.

Stir in the teriyaki sauce and water for the sauce (see pantry for amount). Simmer until the sauce has thickened and the beans are tender, 2-3 mins.

Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Serve
6

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the teriyaki lemongrass beef and add the carrot pickle alongside.

Sprinkle over the remaining sesame seeds to finish.

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