Teriyaki Ground Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
263 kcal
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Course
Main Course
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Cuisine
American, Asian-American Fusion
Teriyaki Ground Beef
Description
This recipe begins by browning lean ground beef, breaking it apart and draining excess fat if necessary. While cooking, a teriyaki-style sauce is whisked together from brown sugar, fresh grated ginger, minced garlic, mirin, soy sauce, rice wine vinegar, and broth. The aromatic vegetables—scallions, red bell pepper, and matchstick-cut carrots—are added to the cooked beef and sautéed until they are tender-crisp.
The prepared sauce is poured over the beef and vegetables and simmered briefly until it thickens slightly, coating the ingredients with a glossy, seasoned glaze. The balance of sweet from the brown sugar and mirin, tang from the vinegar, and umami from soy sauce creates a rich, layered flavor profile. Fresh grated ginger and garlic add brightness and warmth.
This teriyaki ground beef works well served atop steamed rice or noodles and can be garnished with sesame seeds and additional scallions for added texture and flavor. The recipe notes suggest using regular mirin from grocery stores and recommend freezing fresh ginger for easy grating.
Ingredients
- 1 pound ground beef lean
- 1/3 cup scallions chopped
- 1 red bell pepper chopped
- 1/2 cup carrot matchstick cut
Sauce:
- 1/4 cup brown sugar packed
- 1 teaspoon ginger grated, fresh
- 2 cloves garlic minced
- 3 tablespoons mirin see note
- 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
- Add the beef to a skillet over medium-high heat. Brown it for 8 minutes, breaking it up with your spoon as it cooks. If there's a lot of fat released, spoon most of it out.
- Meanwhile, add the sauce ingredients to a bowl and whisk together. Prep the veggies.
- To the skillet, add in the scallions, bell pepper, and carrots. Cook for 3 minutes.
- Pour in the sauce and cook for another 3 minutes or so (the sauce will thicken up a bit and the veggies will become tender-crisp).
- If needed, season with salt & pepper to taste. Serve over rice or noodles. I topped the bowls with sesame seeds and extra scallions, but that's totally optional.
Notes
- Grocery store brands of mirin, like Kikkoman, work well and are found near soy sauce in Asian food aisles.
- Frozen fresh ginger graters easily and maintains flavor for this recipe.
- Adjust seasoning with salt and pepper as needed after cooking to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 805mg | 34% |
| Potassium | 591mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 3688IU | 74% |
| Vitamin C | 41mg | 46% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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