Speedy Beef Teriyaki
Servings: 4
This quick and easy Speedy Beef Teriyaki is a family favourite made with either homemade or store-bought teriyaki sauce. Ready in under 20 minutes, it’s the perfect dinner for busy weeknights!
Ingredients
TERIYAKI BEEF
- 2 tbsp olive oil
- 1 onion finely diced
- 1 tsp freshly minced garlic
- 500 g 1 lb 2 oz minced (ground) beef (see note 1 for other meats to use)
- ¼ cup 60 ml store-bought teriyaki sauce OR homemade (see below)
- 1 tbsp cornflour cornstarch
- ¼ cup 60 ml water
- HOMEMADE TERIYAKI SAUCE
- 2 tbsp mirin see note 2
- 2 tbsp cooking sake see note 2
- 2 tsp tamari or all-purpose soy sauce plus an optional extra 1 tsp dark soy sauce to ensure depth of colour
- 1 tbsp brown sugar
TO SERVE
- Steamed rice
- 1 carrot finely sliced or julienned
- ½ cup 75 g frozen edamame beans, thawed and drained (note 3)
- ¼ red cabbage finely shredded
- 1 tsp sesame seeds
- 1 spring onion scallion, finely sliced
- 4 tsp whole-egg or Kewpie mayonnaise
Instructions
- Cook the onion and garlic – Heat the olive oil in a large, heavy-based frying pan over medium–high heat.
- Add the onion and garlic and cook, stirring, for 1–2 minutes, until softened.
- Add the beef – Add the beef and cook, breaking it up as you go, for 3–4 minutes, until the beef begins to brown.
- Add the sauce – Add the store-bought teriyaki sauce – or all the homemade teriyaki sauce ingredients – directly to the beef. Cook, stirring, for a further 1–2 minutes until the sauce has thickened slightly.
- Thicken the sauce – Combine the cornflour and water in a cup or small bowl, then add this mixture to the pan and stir it through. Cook for a further 1–2 minutes until the sauce is thick and glossy.
- Assemble – Divide the steamed rice, carrot, edamame beans and shredded cabbage among four bowls. Top the rice with the teriyaki beef.
- Serve – Sprinkle the beef with the sesame seeds and sliced spring onion. Serve with a dollop of mayonnaise on the side.
Notes
Note 1 – Minced (ground) turkey, chicken or pork would also work well in this recipe.
Note 2 – You can use dry white wine or rice vinegar with a pinch of sugar as a substitute if you don’t have mirin or sake on hand.
Note 3 – Instead of edamame beans, you could use green peas, fresh green broad (fava) beans or sugar snap peas.
Make ahead
Teriyaki beef – Refrigerate the cooked beef for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. Homemade teriyaki sauce – Prepare in advance and refrigerate in a jar for up to 7 days. Not suitable to freeze.Leftovers
Teriyaki beef – You can refrigerate just the cooked beef for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.Scan for full recipe:
