Garlic-Ginger Glazed Beef

Garlic-Ginger Glazed Beef

with Green Beans and Rice

Read more

No need for take out! We make our own sweet and savory teriyaki sauce to coat our juicy beef and crisp green beans. Top it off with some crispy shallots. You won't be able to grab your chopsticks fast enough!

Allergens:Sulphites/SulfiteSoy/SojaShellfish/Fruit de MerWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

6 g


30 g


170 g

Green Beans

½ tbsp


¾ cup

Jasmine Rice

50 g


2 tsp



28 g

Crispy Shallots


3 tbsp

Oyster-Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Shellfish/Fruit de Mer, Wheat/Blé)

Not included in your delivery

1.5 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories630 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber4 g
Protein35 g
Cholesterol67 mg
Sodium1055 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

When peeling the ginger, use a spoon to scrape the skin off easily! This technique is great for getting around the knobbly bits of the ginger.

Wash and dry all produce.* In a medium pot, add 1 1/3 cups water (use 2 1/2 cups for 4 ppl). Cover and bring to a boil over high heat. Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Cut the stems off the green beans, if needed. Cut the trimmed beans into 2-inch pieces. Peel then thinly slice the shallot(s) into 1/4-inch slices.


Pat the beef dry with paper towels, then season with salt and pepper. In a medium bowl, add the garlic and ginger. Whisk in the cornstarch. Once combined, whisk in the oyster-soy sauce, 1/2 tbsp honey (dbl for 4 ppl) and 1/4 cup water (dbl for 4 ppl). Set aside.


Add the rice to the medium pot with the boiling water. Reduce the heat to medium-low. Cook, still covered, until the rice is tender and the liquid has been absorbed, 12-14 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then half the beef. Cook until browned and cooked through, 1-2 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining beef. (TIP: Don't overcrowd the pan; cook the beef in four batches for 4 ppl, using 1/2 tbsp oil for each batch!)


Reduce the heat to medium, then add 1/2 tbsp oil (dbl for 4 ppl) to the same pan. Add the shallots and green beans. Cook, stirring occasionally, until the green beans are tender-crisp, 3-4 min. Add the sauce from the medium bowl. Cook, stirring together, until the sauce slightly thickens, 2 min. Add the beef and stir to coat, 1 min.


Fluff the rice with a fork, then season with salt. Divide the rice between bowls and top with the beef and veggies. Drizzle over any remaining sauce from the pan and sprinkle with the crispy shallots.