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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.

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

10 g

Garlic

30 g

Ginger

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

Honey

1.5 cup

Jasmine Rice

113 g

Red Onion, sliced

227 g

Carrot, julienned

Not included in your delivery

227

Salt*

1

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories407 kcal
Fat5 g
Saturated Fat2 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber3 g
Protein39 g
Cholesterol78 mg
Sodium1072 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Zester
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.