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Teriyaki Beef

Teriyaki Beef

with Bok Choy and Brown Rice

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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:Calorie SmartQuick
Allergens:Cereals containing GlutenSoyaSesame

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Brown Basmati Rice

2 clove


½ knob


3 unit(s)

Spring Onion

1 pack(s)

Pak Choi

3 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

2 tbsp


2 unit(s)

Rump Steak

15 grams

Sesame Seeds

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.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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