Teriyaki Lemongrass Beef
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Teriyaki Lemongrass Beef

Teriyaki Lemongrass Beef

with Jasmine Rice and Carrot Pickle

This Teriyaki Lemongrass Beef is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Family Friendly
High Protein

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 time15 minutes


serving amount

80 grams

Green Beans

1 unit(s)


150 grams

Jasmine Rice

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

240 grams

Beef Mince

15 grams

Ginger, Garlic & Lemongrass Puree

1 sachet(s)

Indonesian Style Spice Mix

100 grams

Teriyaki Sauce

(Contains Soya)

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

Energy (kJ)2874 kJ
Energy (kcal)687 kcal
Fat22.6 g
of which saturates8.8 g
Carbohydrate87.4 g
of which sugars23 g
Protein35.6 g
Salt3.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Get Prepped

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.

Cook the Rice

Pour the water for the rice (see pantry 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).

Pickling Time

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and half the roasted sesame seeds. Season with salt and pepper.

Add the carrot ribbons, mix to coat, then set aside to pickle.

Fry the Beans and Beef

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and fry until starting to char, 2-3 mins.

Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince 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.

Mix Things Up

Once the mince has browned, lower the heat to medium.

Add the ginger, garlic & lemongrass puree and Indonesian style spice mix to your pan, then fry until fragrant, 1 min.

Stir in the teriyaki sauce and water for the sauce (see pantry for amount). Simmer until the sauce has thickened and the beans are tender, 2-3 mins.

Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.


When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the teriyaki lemongrass beef and add the carrot pickle alongside.

Sprinkle over the remaining sesame seeds to finish.