topBanner
Teriyaki Beef

Teriyaki Beef

with Bok Choy and Brown Rice

Read more

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 marinade. And, since you asked, 'yaki' means roasted, fried or grilled!

Tags:Under 750 caloriesQuick
Allergens:GlutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Brown Basmati Rice

2 clove

Garlic

½ knob

Ginger

3 unit(s)

Spring Onion

1 pack(s)

Bok Choy

3 tbsp

Soy Sauce

(ContainsGluten, Soya)

2 tbsp

Honey

2 unit(s)

Rump Steak

15 grams

Sesame Seeds

(ContainsSesame)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2565 kJ
Energy (kcal)613 kcal
Fat19.0 g
of which saturates7.0 g
Carbohydrate71 g
of which sugars17.0 g
Protein37 g
Salt4.29 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Cutting board
Grater
Knife
Spoon
Mixing Bowl
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

2

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

3

In a mixing bowl, combine the soy sauce with half the garlic, all the ginger, the whites of the spring onion and the honey. 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.

4

When the rice is 10 mins from being ready, heat a splash of oil in a frying pan on high heat. Fry the steak in batches for 5-6 mins. Remove each batch from the pan. 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 to the pan and cook until bubbling, 1-2 mins. Add the steak back in, cook for another 2 mins then remove from the heat.

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, about 30 seconds. Add the bok choy with a pinch of salt. Cook, stirring occasionally, 2-3 mins. Add the drained rice, a grind of black pepper and mix together. Cook until it’s heated through.

6

Serve the bok choy and brown rice topped with the teriyaki beef. Sprinkle over the spring onion greens and the white sesame seeds. Enjoy!