My kids love sushi and when I made this Speedy Beef Teriyaki recipe for the first time, they eyed it off sceptically. I told them I got the recipe from the lady at our local sushi shop and watched as they immediately ate an entire bowl, asking for seconds and declaring this “their favourite meal ever”. I’ve been making my own teriyaki sauce for years. It is made with simple ingredients and tastes incredible, although you can absolutely make this recipe with store-bought teriyaki sauce when you really need dinner on the table fast. The teriyaki sauce is added to minced/ground beef and is simmered until sticky and golden. You can serve this meal with any vegetables of choice but edamame beans, shredded carrot and shredded cabbage are firm favourites here, especially when teamed with a big dollop of creamy mayonnaise! On the table in less than 20 minutes, this is a fantastic dinner for quick weeknights and is sure to make it to your meal plan rotation again and again.
Print Speedy Beef Teriyaki
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Teriyaki Beef
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp garlic, freshly minced
- 500 g beef mince/ground beef
- 1/4 cup store-bought teriyaki sauce OR homemade (see below)
- 1 tbsp corn flour/cornstarch
- 1/4 cup water
Homemade Teriyaki Sauce
- 2 tbsp mirin
- 2 tbsp cooking sake
- 2 tsp tamari or soy sauce
- 1 tbsp brown sugar
To serve
- Steamed rice
- 1 carrot, finely sliced or julienned
- 1/2 cup frozen edamame beans, thawed and drained
- 1/4 red cabbage, finely shredded
- 1 tsp sesame seeds
- 1 spring onion/scallion, finely sliced
- 4 tsp whole egg mayonnaise
Instructions
- Heat the olive oil in a large, heavy-based pan on medium-high heat. Add the onion and garlic and cook, stirring for 1-2 minutes until softened.
- Add the beef mince and cook, breaking up the beef as you go, for 3-4 minutes until the beef begins to brown.
- Add the store-bought teriyaki sauce or homemade teriyaki sauce ingredients directly to the beef. Cook, stirring for a further 1-2 minutes until the sauce has thickened slightly.
- Combine the corn flour and water and add it to the pan, then cook for a further 1-2 minutes until the sauce is thick and glossy.
- Divide the steamed rice, carrot, edamame beans and shredded cabbage across four bowls. Top the rice with the teriyaki beef. Sprinkle the beef with the sesame seeds and sliced spring onions. Serve with a dollop of whole egg mayonnaise on the side.
Notes
MAKE AHEAD
Teriyaki Beef – Refrigerate cooked beef for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
Homemade Teriyaki Sauce – Prepare in advance and refrigerate for up to 7 days. Not suitable to freeze.
LEFTOVERS
Teriyaki Beef – Refrigerate cooked beef for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
- Prep Time: 10 mins
- Cook Time: 10 mins
Jessica says:
This was great!! So quick and full of flavor!
Nicola says:
Absolutely delicious! Took as long as the rice took to cook. This will definitely be on rotation for those late sport nights when a quick, tasty dinner is needed.