HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Lemongrass Beef
topBanner
Teriyaki Lemongrass Beef

Teriyaki Lemongrass Beef

with Jasmine Rice and Carrot Pickle

Read more

This Teriyaki Lemongrass Beef is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:SesameSoya

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Spring Onion

80 grams

Green Beans

1 unit(s)

Carrot

150 grams

Jasmine Rice

1 sachet

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(ContainsSesame)

240 grams

Beef Mince

100 grams

Teriyaki Sauce

(ContainsSoya)

15 grams

Ginger, Garlic & Lemongrass Puree

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat20.8 g
of which saturates8.6 g
Carbohydrate86.2 g
of which sugars22.9 g
Protein34.1 g
Salt3.32 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Saucepan
Lid
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Trim and thinly slice the spring onion. Trim the green beans and cut into thirds.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt 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).

3

In a medium bowl, combine the rice vinegar, sugar for the pickle (see ingredients for amount) and half the toasted sesame seeds. Season with salt and pepper.
Add the carrot ribbons, mix to coat, then set aside to pickle.

4

Heat a large frying pan on medium-high heat (no oil).
Once the oil is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

5

Once the mince has browned, lower the heat to medium.
Add the green beans, ginger, garlic & lemongrass paste and a splash of water, then cover with a lid and cook for 2-3 mins.
Remove the lid, then stir in the teriyaki sauce, water for the sauce (see ingredients for amount) and half the spring onion.
Simmer (uncovered) until the sauce has thickened and the beans are tender, 2-3 mins. Add a splash of water if it gets too thick.

6

When everything is ready, fluff up the rice with a fork and share between your bowls.
Top with the teriyaki lemongrass beef and sprinkle over the remaining spring onion and sesame seeds.
Serve with the carrot pickle alongside.
Enjoy!