Recipe Cuisine: Japanese
Theme: Fast & Fab
Speedy Teriyaki Beef bowl
By: Cori Cam
Ingredients
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 4 spring onions, finely chop 3 and reserve one for decoration (also chopped)
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 5-6 mushrooms, chopped finely
- 500g beef mince
- Teriyaki sauce - 4 tablespoons soy sauce, 4 tablespoons Mirin, 4 tablespoons cooking sake
- Cooked white rice to serve on, and sesame seeds to sprinkle on top
Product used in recipe
- OBENTO - COOKING SAKE
- OBENTO - MIRIN SEASONING
Method
- Heat oil in frypan and cook the garlic and 3 chopped spring onions for 2 to 3 minutes on high heat. Be careful not to burn the garlic.
- Add grated carrot and zucchini, and chopped mushrooms to the onion mixture and cook for a further 3 minutes. Wait for the water coming out of the zucchini to be almost all gone.
- Add beef mince to the pan, break it up with your spoon until really small. When it browns in colour, add the Teriyaki sauce ingredients. Cook for about 4–5 minutes until the mince starts to catch on the pan and caramelize.
- Serve the Teriyaki mince over cooked white rice. Sprinkle chopped spring onion over the top and sprinkle with some sesame seeds.
