Plant-Based Teriyaki Beef Bowl

• Add the rice and toast the grains for 2 minutes, stirring well so as to coat it with the oil.
• Pour in the boiling water and crumble in the stock cube (see pantry for amount).
• Boil the rice for 12 - 15 minutes, then drain and set aside.

• Deseed and finely chop the red chili pepper*.
• Cut the bell pepper into thin strips.
• Roughly chop the lettuce and cut the lime into wedges.
• Use a sharp knife to remove the skin and the white pith from the orange, then dice the flesh.

*Take care, this ingredient is spicy! Use as preferred.

Did you know... the bell pepper in this recipe contains folate, a vitamin that supports your memory function.

• Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the chili pepper with the bell pepper and the rest of the garlic for 1 - 2 minutes.
• Add the plant-based beef and fry for 7 more minutes, stirring occasionally.
• Add the teriyaki sauce and the ketjap, then stir-fry for 1 more minute.

• In the meantime, roughly chop the peanuts.
• In a bowl, combine the extra virgin olive oil with half of the scallion greens and the juice of one lime wedge per person.
• Season to taste with salt and pepper, then add the lettuce and toss well to combine.