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Teriyaki Beef

Teriyaki Beef

with Bok Choy and Brown Rice

The 'teri' in 'teriyaki' is the Japanese word for 'gloss' or 'glaze' which makes it perfect for describing the gorgeous sheen that develops when you cook anything in this delicious sauce. And, since you asked, 'yaki' means roast, fried or grilled!

Tags:
Child friendly
Family Friendly
Allergens:
Cereals containing gluten
Soya
Sesame

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.

Preparation Time30 minutes
Cooking time
DifficultyMedium

Ingredients

/ serving 4 people

300

Brown Basmati Rice

3

Garlic Clove

1

Ginger

3

Spring Onion

2

Pak Choi

4.5

Soy Sauce

(Contains Cereals containing gluten, Soya)

3

Honey

4

21 Day Aged Rump Steaks

15

Sesame Seeds

(Contains Sesame)

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Nutritional information

Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat20 g
of which saturates7 g
Carbohydrate72 g
of which sugars18 g
Protein36 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Medium Saucepan
Strainer
Chopping Board
Grater
Knife
Spoon
Mixing Bowl
Grill Pan
Slotted Spoon

Instructions

Get Rice on
1

Put a large saucepan of water with a pinch of salt on to boil for the rice. Rinse the brown rice thoroughly in a sieve under cold running water then add to your pan of boiling water. Cook on high heat for 25 mins. Drain in your sieve then return to the pan, cover with a lid (or plate) and set aside.

Prep the Veggies
2

Peel and grate the garlic (or use a garlic press). Peel the ginger using the edge of a teaspoon and grate (or finely chop). Remove the root from the spring onion and finely slice, separating the white and green parts. Remove the root from the bok choy, then cut widthways into thin slices.

Make the Marinade
3

In a mixing bowl, combine the soy sauce with half the garlic, the ginger, the white parts of the spring onion and the honey. On a separate, clean cutting board, trim the steak of any excess fat and slice it into thin strips. Add it to the bowl with the marinade, make sure all the pieces are well coated and set aside until the rice is almost done.

Fry the Steak
4

When the rice is nearly ready, put a splash of oil in a frying pan on high heat. Fry the steak in batches until browned. Remove each batch from the pan and set aside. TIP: Leave the excess marinade in the bowl while you brown the steak. Once all the steak is cooked and removed from the pan, add the marinade and cook until bubbling, 1-2 mins. Add the steak back in, cook for a further 2 mins and remove from the heat.

Cook the Bok Choy
5

In a separate frying pan, heat a splash of oil over medium heat. Add the remaining garlic and cook until it just starts to change colour. Add the bok choy with a pinch of salt. Cook for 2-3 mins, stirring occasionally. Add the drained rice, a grind of black pepper and mix. Cook until it’s heated through.

Time to Serve
6

Serve the bok choy and rice topped with the teriyaki beef. Sprinkle over the green parts of the spring onion and the sesame seeds. Enjoy!