Teriyaki Beef Strips & Mushroom Rice Bowl
with Pickled Onion & Sesame Dressing
Centre yourself and relax with a bowl of ginger flavoured beef strips. The mushrooms really lend an earthy taste that’s too good to be true. So sit back and enjoy this easy to make dinner with no fuss and a lot of flavour.
We’ve replaced the button mushrooms in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
½
Onion
1
courgette
2 clove
garlic
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
sesame seeds
(Contains Sesame; )
1 bag
Shredded Cabbage Mix
1 packet
beef strips
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
4 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside.
• Meanwhile, discard any liquid from beef strips packaging. Thinly slice onion (see ingredients) and button mushrooms. Finely chop garlic. • In a medium bowl, combine the vinegar and a generous pinch of salt and sugar. Add onion to the pickling liquid with just enough water to cover onion. Stir to coat and set aside. • In a small bowl, combine teriyaki sauce, the soy sauce, brown sugar and the sesame oil. Set aside.
Little cooks: Kids can help with pickling the onion.
• Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook courgette and shredded cabbage mix until browned, 3-4 minutes. • Add ginger paste and garlic and cook until fragrant, 1 minute. • Return beef strips to pan, then add teriyaki sauce mixture, tossing, until the strips are coated, 30 seconds.
• Drain pickled onion. Divide basmati rice between bowls. • Top with teriyaki beef and mushroom stir-fry and pickled onion. • Garnish with toasted sesame seeds. Drizzle with sesame dressing to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!