Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g beef, (beef rump steak)
- 1 clove garlic
- 3 large carrot (s)
- 1 zucchini
- 2 spring onion (s)
- 6 tablespoon olive oil
- 2 tablespoon honey
- 1 tablespoon ginger, freshly grated
- 150 ml sauce, teriyaki
- 0.5 ½ bunch fresh coriander or parsley to garnish
Print Recipe
Pin Recipe Instructions
- Cut the beef steak into thin strips. Peel and finely chop the garlic. Peel the carrots and cut them into thin long strips. Cut the zucchini into thin strips. Slice the spring onions.
- Heat 6 tablespoons olive oil in a wok over high heat until very hot.
- Add the beef strips and fry for 4 min until browned and cooked through.
- Add the garlic, carrots, zucchini, spring onions, 2 tablespoons honey, 1 tablespoon grated ginger, and 150 ml teriyaki sauce. Bring to a boil and simmer for 2 min.
- Transfer to a serving dish. Roughly chop ½ bunch of fresh coriander or parsley and scatter over the top.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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