HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Beef
Teriyaki Beef

Teriyaki Beef

with Shanghai Bok Choy and Carrots

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A stir-fry is the perfect, speedy weeknight dinner to whip up after a long day. This one is jam-packed with vegetables that will nourish and satisfy. The gingery beef is the best bit; it’s marinated in a yummy sauce that will leave you weak at the knees.


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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

10 g


30 g


400 g

Shanghai Bok Choy

3 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

3 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp


1.5 cup

Jasmine Rice

113 g

Red Onion, sliced

227 g

Carrot, julienned

Not included in your delivery





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories407 kcal
Fat5 g
Saturated Fat2 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber3 g
Protein39 g
Cholesterol78 mg
Sodium1072 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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, bring 2 2/3 cups water to a boil. Mince or grate the garlic. Peel, then zest or grate 2 tbsp ginger. Cut the bok choy into 1-inch pieces.


In a medium bowl, combine the garlic, ginger, soy sauce, oyster sauce, 1 tbsp honey and 2 tbsp water. Pat the beef strips dry with paper towels, then add the beef strips to the marinade. Toss to coat.


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


Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the beef, shaking off excess marinade back into the bowl. (Keep marinade in the bowl–we'll use it later!) Cook until browned, 1-2 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer beef to a plate. Set aside. Repeat with remaining beef.


Remove the pan from the heat and wipe clean. Heat the same pan over medium heat, then add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 3-4 min. Add the marinade. Bring up to a boil and stir together, 1-2 min. Add beef, bok choy and carrot. Cook, stirring together, until the veggies are tender-crisp, 2-3 min.


Fluff the rice with a fork, then divide between bowls. Top with the teriyaki beef mixture and drizzle with any remaining sauce from the pan.