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Need dinner on the table before anyone starts asking what they're eating? My ground beef teriyaki is your go-to solution. I whipped up this dish during one super hectic week, and it's now our top pick for meals ready in half an hour. The beef gets sticky and golden while crunchy fresh veggies add pops of color. And the star attraction? That made-from-scratch teriyaki sauce that elevates everything it touches.
Why You'll Love This Dish
I'm crazy about how this meal delivers such incredible taste in hardly any time. The DIY sauce turns ordinary ground beef into something you'll seriously crave. And it's totally flexible – throw it on some rice, tuck it into lettuce cups, or pack it up for lunches throughout the week.
Ingredients You'll Need
- Sesame Oil: A small amount delivers that rich nutty taste.
- Ground Beef: Lean works best as it stays moist without excess fat.
- Broccoli: Go for fresh chunks though frozen can work when you're in a hurry.
- Carrots: Grab the already shredded kind to save precious minutes.
- Green Onions: They bring such bright flavor and pretty color.
- Beef Broth: Gives the sauce depth and savory notes.
- Soy Sauce: Pick low sodium so you can adjust saltiness yourself.
- Brown Sugar and Honey: They team up for that perfect sweetness.
- Fresh Ginger: Adds that lively, zingy kick.
- Garlic: Nothing beats freshly minced for true flavor.
- Corn Starch: This turns your sauce wonderfully thick.
- Orange Zest: My hidden ingredient that adds surprising freshness.
- Red Pepper Flakes: Totally up to you, but they add nice heat.
Cooking Instructions
- Step 1: Blend Your Sauce
- I start by throwing together that amazing sauce – mix soy, brown sugar, honey, ginger, garlic and the other goodies in a bowl. The cornstarch will work its magic to thicken everything up later.
- Step 2: Brown Your Beef
- Heat your skillet with that aromatic sesame oil. Cook the beef, smashing it apart as you go until it's fully browned and crumbly.
- Step 3: Toss in Veggies
- Add those colorful veggies – broccoli, carrots, and green onions. Cook them just enough to soften while keeping their snap.
- Step 4: Pour the Sauce
- Drizzle that sauce over everything and watch it simmer and thicken up. Keep it moving so every bit of meat gets coated in that shiny goodness.
- Step 5: Dig In
- Dish it up any way you want – on rice, wrapped in lettuce, whatever works. Sprinkle some extra green onions on top for freshness.
Easy Swaps
- Veggie Choices: I often toss in whatever's hanging out in my fridge – bell peppers or snow peas work great.
- Heat Boost: Add a dash of sriracha for a tasty kick.
- Different Sweeteners: Maple syrup works just as well as honey.
- Protein Switch: Ground turkey or chicken makes for a lighter version.
- Skip the Carbs: Butter lettuce makes awesome ready-made cups.
Storing Leftovers
- In The Fridge: Stays good for 4 days, making it perfect for planning ahead.
- In The Freezer: Lasts up to 3 months – just let it thaw overnight.
- Heating Up: Add a little broth when reheating to keep everything juicy.
Pro Tricks
- Go For Fresh: Real ginger and garlic make a huge flavor difference.
- Sauce Thickness: Look for that just-right coating on the back of your spoon.
- Cook Completely: Make sure your beef isn't pink anywhere.
- Adjust The Spice: Go easy on those pepper flakes at first – you can't take them out later.
- More Is Better: I often make double sauce because we can't get enough.
Serving Ideas
We usually pile this onto fluffy rice but cauliflower rice works for a lighter option. Crisp lettuce cups turn dinner into something fun. I typically add a quick cucumber side for extra freshness. A handful of sesame seeds and a squeeze of lime juice really brings it all together.
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Frequently Asked Questions
- → When is the ground beef done?
- Use a thermometer to check if the beef hits 160°F internally. Don’t just look at the color to be sure it’s fully cooked.
- → Can I make extra sauce?
- Sure, just double the sauce mix. Add as much or as little as you like, and save the rest for another dish later.
- → How long do leftovers stay good?
- Keep leftovers in the fridge in a sealed container for 3-4 days. Freeze them if you want to store for up to three months.
- → Is it okay to use frozen veggies?
- Definitely! Frozen broccoli works great. Just cook it until hot and tender; adjust the cooking time a bit as needed.
- → Is this good for meal prep?
- Absolutely! Make it early in the week, then portion it into containers for quick meals during your busy days.