1teaspoonfresh ginger pasteor use ½ teaspoon dried ginger
1teaspoonchopped garlic or garlic paste
Ground Beef Teriyaki
1lblean ground beef I use 93/7
1cupthinly sliced carrotsI use baby carrots
In a saucepan, over medium-high heat, combine the soy sauce, water, sugars, rice vinegar, ginger, and garlic. Stir with a whisk. Bring to a boil.
Combine the warm water and cornstarch and mix together with a fork until the cornstarch is dissolved. Once the teriyaki sauce is boiling, pour the cornstarch slurry into it and reduce the heat to medium-low. Let it simmer and thicken while the ground beef cooks.
In a skillet pan, over medium high heat, cook and crumble the ground beef, sesame oil, onion powder, garlic powder, and salt until the beef is no longer pink. Drain.
Add the chopped broccoli, carrots, and the thickened teriyaki sauce into the pan. Stir together and bring to a boil. Once boiling, reduce heat to medium and let it simmer for 15 minutes. * I always put a lid on the skillet pan during this so the broccoli and carrots will get soft and cook faster.
Once vegetables are to your liking (we like ours soft so I cook it for the full 15 minutes) serve it over cooked rice, noodles, brown rice, or anything else of your choice. Garnish with green onions.
Broccoli & Carrots : Make sure to chop these really small! The cook time is only 15 minutes which is not enough to soften large chunks of broccoli or carrots. I use baby carrots which makes it easy because they are already small and all you have to do is slice them really thin. Leftovers : Keep really well covered in an air-tight container in the fridge for 3-4 days. I just heat leftovers up in the microwave. Sesame Oil : This adds great flavor but if you don't have any then substitute with some extra virgin light olive oil . Or just leave it out since ground beef naturally has higher fat in it. Nutrition Information : Calories listed is for one serving of the ground beef teriyaki (about ½ cup). It does not include the rice or whatever else you serve with it.