Ginger teriyaki beef and mushrooms
Ready in around 20 mins
- Energy: 2275kj (543Kcal)
- Protein: 39g
- Carbohydrate: 52g
- Fat: 17g
- Contains: Soy, Gluten, Sesame, Peanuts
1. TO PREPARE THE VEGETABLES AND PICKLED CARROT
Slice the spring onion finely on the diagonal. Finely slice the mushrooms. Using half the carrot, peel and make ribbons by running a peeler the full length along the carrot, rotating after each peel. Place the carrot ribbons in a bowl and pour over the pickle dressing, season with salt and pepper.
2. TO COOK THE PEANUT RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clump. Place the rice in the frying pan, season with salt and cook for 2-3 mins. Add the baby spinach and half the spring onion and cook for 1-2 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE TERIYAKI BEEF AND MUSHROOMS:
Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the mushrooms and cook for 2-3 mins. Add the gingered beef strips to the pan and pour in the teriyaki glaze cook for 30-60 secs – do not cook any longer as this will make the beef tough. Season with salt and pepper.
Spoon peanut rice into a bowl and top with teriyaki beef and mushrooms pouring over any pan juices. Sprinkle with toasted peanuts and remaining spring onion. Serve with pickled carrot on the side.
- 1 pack of gingered beef stirps
- 1 pack of steamed brown rice
- 1 pot of teriyaki glaze
- 1 pot of pickle dressing
- 1 sachet of toasted peanuts
- 1 bag of mushrooms
- 1 carrot
- 1 bag of baby spinach
- 1 spring onion