Teriyaki Beef Stir-Fry

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

olive oil

2 clove garlic

40 g butter

1 1/2 cups jasmine rice

2 1/2 cup water

¼ tsp salt

1 packet beef strips

1 1/2 tsp honey

1 tbsp soy sauce

2 carrot

2 capsicum

1 bunch Asian greens

½ knob ginger

½ unit lemon

1 packet teriyaki sauce

1 packet roasted peanuts

Directions

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the beef strips, honey, soy sauce and a drizzle of olive oil in a medium bowl. Set aside.

Thinly slice the carrot (unpeeled) into batons (or cut into half-moons if you prefer!). Thinly slice the capsicum. Roughly chop the Asian greens. Finely grate the ginger. Slice the lemon (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and capsicum and cook, tossing occasionally, until tender, 4-5 minutes. Add the Asian greens, ginger and a drizzle of olive oil and cook until softened and fragrant, 1 minute. Transfer the veggies to a bowl and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook 1/2 the beef, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef. Return the beef and veggies to the pan along with the teriyaki sauce and a generous squeeze of lemon juice. Toss to combine until heated through, then remove from the heat.

Divide the garlic rice between plates. Top with the teriyaki beef stir-fry. Garnish with the roasted peanuts. Serve with the remaining lemon wedges.

Nutrition

• Calories: 0 kcal
• Total Fat: 26.7 g
• Saturated Fat: 8.8 g
• Cholesterol: 0 mg
• Sodium: 1700 mg
• Total Carbohydrate: 91.3 g
• Dietary Fiber: 0 g
• Total Sugars: 28.5 g
• Protein: 48.8 g