Teriyaki Beef and Stir-Fried Veggies

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs pak choy
• 300g beef stir-fry
• 10g toasted sesame seeds
• 50ml teriyaki sauce
• 15ml vegetable oil
• 10ml soy sauce
• 10ml tomato sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear (see Kitchen 101). Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, halve the carrot lengthwise, then thinly slice on an angle. Trim the pak choy, then halve widthwise, keeping the leaves and stems separate. Separate the beef stir-fry into a bowl. Add 2 tsp vegetable oil and half the sesame seeds, season with salt and pepper and toss to combine.
3. Step 3 — Stir-fry beef
   Combine the teriyaki sauce, 2 tsp soy sauce and 2 tsp tomato sauce in a bowl. Heat a medium deep frypan over high heat until very hot. Add the beef and stir-fry for 1-2 mins until browned. Add half the teriyaki mixture and stir-fry for 1-2 mins until the beef is slightly caramelised. Remove from the pan and wipe the pan clean.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the carrot for 2 mins. Add the pak choy stems and remaining teriyaki mixture and stir-fry for 1 min or until the veggies are tender but still with crunch. Remove the pan from the heat. Add the pak choy leaves and toss until wilted.
5. Step 5 — Serve up
   Divide the rice, stir-fried veggies and beef among bowls. Scatter over the remaining sesame seeds and enjoy!
6. Step 6 — Kitchen 101
   Want to know the secret to light, fluffy rice? Rinse the rice before cooking to remove the excess starch, as this is what causes the grains to clump together.

Allergens

Sojabohnen, Sesamsamen, Gluten, Sulfit, Wheat