Fragrant Teriyaki Lemongrass Beef
with Jasmine Rice and Carrot Pickle
- Sesame
- Soya
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Soya
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.
Ingredients
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 be present: 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 be present: 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
Nutrition Values
Utensils
Cooking Steps
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.
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).
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The teriyaki and lemongrass combination is widely enjoyed, with the pickled carrot praised for adding a bright, tangy contrast to the savoury beef. Some find the overall dish a little too sweet or the teriyaki sauce slightly overpowering.
- Ease of prep: Most find this a quick and straightforward weeknight cook; peeling the carrot into ribbons can be fiddly, but the rest of the steps are simple to follow.
- Suggestions: Grating the carrot rather than peeling it into ribbons helps it absorb the pickle more effectively. Consider leaving the carrot to marinate a little longer for a more developed flavour, and add a splash of water if the sauce thickens too quickly. Some add extra vegetables such as mushrooms, spring onions, or baby corn to bulk out the dish.
- Next-day meals: Some reviewers note the rice-to-beef ratio feels uneven, with more rice than sauce or meat; scaling up the beef or adding extra veg helps balance the portions.
- Spice level: The dish has a mild-to-moderate heat level; those sensitive to spice may want to use less of the Indonesian spice mix.
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