Description
This Teriyaki Ground Beef recipe delivers a quick and flavorful meal featuring lean ground beef cooked with vibrant vegetables and a homemade teriyaki sauce. Perfect for weeknight dinners, it combines savory, sweet, and tangy flavors with tender-crisp veggies, served best over rice or noodles.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1/3 cup chopped scallions
- 1 red bell pepper, chopped
- 1/2 cup matchstick cut carrots
Teriyaki Sauce
- 1/4 cup packed brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1/2 cup beef broth or chicken broth
- 1 tablespoon cornstarch
Instructions
- Brown the Beef: Add the lean ground beef to a skillet over medium-high heat and cook for about 8 minutes, breaking it up with a spoon as it cooks. If there is excess fat released, spoon most of it out to keep the dish lean.
- Prepare the Sauce and Veggies: While the beef is cooking, whisk together the brown sugar, grated fresh ginger, minced garlic, mirin, soy sauce, vinegar, beef broth, and cornstarch in a bowl. Chop the scallions, red bell pepper, and matchstick carrots.
- Cook the Vegetables: Add the scallions, chopped red bell pepper, and carrots to the skillet with the browned beef. Cook together for 3 minutes until the vegetables are tender-crisp.
- Add Sauce and Simmer: Pour the prepared teriyaki sauce over the beef and vegetables. Continue cooking for another 3 minutes, stirring occasionally, allowing the sauce to thicken and the vegetables to absorb the flavors.
- Season and Serve: Taste the mixture and season with salt and pepper if needed. Serve the teriyaki ground beef over cooked rice or noodles. Optional: garnish with sesame seeds and extra scallions for added flavor and presentation.
Notes
- Mirin is a sweet rice wine used in Japanese cooking, which adds a subtle sweetness and depth. If unavailable, substitute with a mix of 2 teaspoons sugar dissolved in 3 tablespoons white wine or rice vinegar with a little extra sugar.
- Feel free to customize the vegetables; snap peas or broccoli florets work well too.
- For a gluten-free version, use tamari instead of soy sauce.
- This dish stores well and can be refrigerated for up to 3 days or frozen for longer meal prep.
- To keep it lean, drain excess fat after browning the beef.
