Description
This 20-minute teriyaki beef stir fry is better than takeout and perfect for busy weeknights when you need dinner on the table fast!
Ingredients
Scale
- 1 lb (450g) lean ground beef
- 1 tablespoon (15ml) vegetable oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 red bell pepper, sliced into thin strips
- 2 cups (200g) broccoli florets
- 1 medium carrot, julienned
- 2 green onions, sliced diagonally for garnish
- 1 tablespoon sesame seeds for garnish
- ⅓ cup (80ml) soy sauce (low sodium preferred)
- 3 tablespoons (45ml) mirin (Japanese sweet cooking wine)
- 2 tablespoons (30g) brown sugar
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon (8g) cornstarch mixed with 2 tablespoons water
Instructions
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, and sesame oil in a small bowl. Mix cornstarch with water separately, then combine with sauce.
- Heat oil in a large wok or skillet over medium-high heat. Add ground beef and cook until browned, about 5-6 minutes, breaking into smaller pieces.
- Push beef to one side and add onions to the empty space. Cook for 1-2 minutes, then add garlic and ginger. Stir and cook for 30 seconds until fragrant.
- Add bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Pour teriyaki sauce over the mixture, stirring continuously as it thickens, about 1-2 minutes.
- Remove from heat and transfer to a serving dish. Garnish with green onions and sesame seeds.
- Serve immediately over steamed rice.