Teriyaki Lemongrass Beef
with Jasmine Rice and Carrot Pickle
This Teriyaki Lemongrass Beef is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
240
British Beef Mince
150
Jasmine Rice
15
Ginger, Garlic & Lemongrass Puree
15
Rice Vinegar
100
Teriyaki Sauce
(Contains Soya)
80
Green Beans
1
Spring Onion
1
Carrot
Not included in your delivery
300
Water for the Rice
1
Sugar for the Pickle
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim and thinly slice the spring onion. Trim the green beans and cut into thirds.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In a medium bowl, combine the rice vinegar, sugar for the pickle (see ingredients for amount) and half the toasted sesame seeds. Season with salt and pepper.
Add the carrot ribbons, mix to coat, then set aside to pickle.
Heat a large frying pan on medium-high heat (no oil).
Once the oil is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Once the mince has browned, lower the heat to medium.
Add the green beans, ginger, garlic & lemongrass paste and a splash of water, then cover with a lid and cook for 2-3 mins.
Remove the lid, then stir in the teriyaki sauce, water for the sauce (see ingredients for amount) and half the spring onion.
Simmer (uncovered) until the sauce has thickened and the beans are tender, 2-3 mins. Add a splash of water if it gets too thick.
When everything is ready, fluff up the rice with a fork and share between your bowls.
Top with the teriyaki lemongrass beef and sprinkle over the remaining spring onion and sesame seeds.
Serve with the carrot pickle alongside.
Enjoy!
