Teriyaki Beef
with Garlicky 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!
The quantities provided above are averages only.
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.
Ingredients
300
Brown Basmati Rice
3
Garlic Clove
1
Ginger
3
Spring Onion
2
Pak Choi
6
Soy Sauce
(Contains: Cereals containing gluten, Soya)
3
Honey
500
Flank Steak
15
Sesame Seeds
(Contains: Sesame)
Nutritional information
Utensils
Instructions
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, cover with a lid (or plate) and keep to one side.
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.
In a small bowl, mix the soy sauce with the honey, half the garlic, the ginger and the white parts of the spring onion. This is your teriyaki marinade! Cut the steak into thin strips and soak in the marinade for as long as possible.
Heat a splash of oil in a frying pan on high heat. Add the steak in batches and fry until browned. Remove from the pan and set aside on a plate. 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 for 1-2 mins. Then add the steak back in and 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. 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.
Serve the garlicky bok choy and rice topped with the teriyaki beef. Sprinkle over the green parts of the spring onion and the sesame seeds. Enjoy!
