Speedy Beef Teriyaki

A fast weeknight bowl featuring seasoned minced beef in a glossy teriyaki glaze, served over steamed rice with fresh vegetables and edamame.

Ingredients

Teriyaki Beef:

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 500 g minced beef
• 60 ml store-bought teriyaki sauce (or homemade, see below)
• 1 tbsp cornflour (cornstarch)
• 60 ml water

Homemade Teriyaki Sauce (optional):

• 2 tbsp mirin
• 2 tbsp cooking sake
• 2 tsp tamari or soy sauce, plus extra dark soy sauce
• 1 tbsp brown sugar

To Serve:

• Steamed rice
• 1 carrot, finely sliced or julienned
• 75 g frozen edamame beans, thawed
• 1/4 red cabbage, finely shredded
• 1 tsp sesame seeds
• 1 spring onion, finely sliced
• 4 tsp mayonnaise (Kewpie or whole-egg)

Method

1. Heat olive oil in a large frying pan over medium-high heat. Add the onion and garlic and cook for 1-2 minutes until softened.
2. Add the minced beef and cook, breaking it up, for 3-4 minutes until browned.
3. Pour in the teriyaki sauce and stir through for 1-2 minutes.
4. Mix the cornflour with water, add to the pan, and stir until the sauce becomes thick and glossy (about 1-2 minutes).
5. Divide steamed rice among bowls and arrange carrot, edamame, and shredded cabbage alongside. Top with the teriyaki beef.
6. Garnish with sesame seeds and spring onion, and add a dollop of mayo to each bowl.

Tips

• You can swap the beef for turkey, chicken, or pork mince.
• Replace edamame with green peas, fava beans, or sugar snap peas if needed.
• The cooked beef can be refrigerated for up to 3 days or frozen for up to 2 months.
• If making homemade sauce, it keeps in the fridge for up to 7 days.