Speedy Beef Teriyaki Recipe | Simple Home Edit (2024)

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Teriyaki Beef

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 tsp garlic, freshly minced
• 500 g beef mince/ground beef
• 1/4 cup store-bought teriyaki sauce OR homemade (see below)
• 1 tbsp corn flour/cornstarch
• 1/4 cup water

Homemade Teriyaki Sauce

• 2 tbsp mirin
• 2 tbsp cooking sake
• 2 tsp tamari or soy sauce
• 1 tbsp brown sugar

To serve

• Steamed rice
• 1 carrot, finely sliced or julienned
• 1/2 cup frozen edamame beans, thawed and drained
• 1/4 red cabbage, finely shredded
• 1 tsp sesame seeds
• 1 spring onion/scallion, finely sliced
• 4 tsp whole egg mayonnaise

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1. Heat the olive oil in a large, heavy-based pan on medium-high heat. Add the onion and garlic and cook, stirring for 1-2 minutes until softened.
2. Add the beef mince and cook, breaking up the beef as you go, for 3-4 minutes until the beef begins to brown.
3. Add the store-bought teriyaki sauce or homemade teriyaki sauce ingredients directly to the beef. Cook, stirring for a further 1-2 minutes until the sauce has thickened slightly.
4. Combine the corn flour and water and add it to the pan, then cook for a further 1-2 minutes until the sauce is thick and glossy.
5. Divide the steamed rice, carrot, edamame beans and shredded cabbage across four bowls. Top the rice with the teriyaki beef. Sprinkle the beef with the sesame seeds and sliced spring onions. Serve with a dollop of whole egg mayonnaise on the side.

MAKE AHEAD

Teriyaki Beef – Refrigerate cooked beef for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.

Homemade Teriyaki Sauce – Prepare in advance and refrigerate for up to 7 days. Not suitable to freeze.

LEFTOVERS

Teriyaki Beef – Refrigerate cooked beef for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.