Sesame Teriyaki Beef Meatballs
with Tenderstem® Broccoli and Garlic Butter Rice
Teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, we're using it to glaze meatballs in a different take on a classic stir-fry inspired by the flavours of beef teriyaki.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
240 grams
British Beef Mince
80 grams
Tenderstem® Broccoli
1 unit(s)
Carrot
100 grams
Teriyaki Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tbsp
Water for the Breadcrumbs
2 tbsp
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
Once melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).
Meanwhile, in a large bowl, combine the breadcrumbs, soy sauce, remaining garlic and the water for the breadcrumbs (see pantry for amount), then add the beef mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve any thick broccoli stems lengthways.
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
Heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the Tenderstem® and carrot. Stir-fry until lightly charred, 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 3-4 mins more.
When the veg is tender, stir in the teriyaki and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 3-4 mins.
Add the cooked meatballs to the pan. Toss to coat in the sauce, 1 min.
Add a splash more water if it's a little dry.
Fluff up the rice with a fork and share between your bowls. Top with your teriyaki meatballs and veg.
Sprinkle over the sesame seeds to finish.
Enjoy!
