Kitchen notes · a little help before you start

Teriyaki Ground Beef

Name: Teriyaki Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound lean ground beef (Source: 1 pound lean ground beef); 1/3 cup chopped scallions (Source: 1/3 cup chopped scallions); 1 each red bell pepper (chopped) (Source: 1 red bell pepper (chopped)); 1/2 cup matchstick cut carrots (Source: 1/2 cup matchstick cut carrots); 1/4 cup brown sugar (Source: 1/4 cup (packed) brown sugar; parsed equivalent: 1/4 packed cup brown sugar); 1 teaspoon grated fresh ginger (Source: 1 teaspoon grated fresh ginger); 2 cloves garlic (minced) (Source: 2 cloves garlic (minced)); 3 tablespoons mirin (see note) (Source: 3 tablespoons mirin (see note)); 2 tablespoons soy sauce (Source: 2 tablespoons soy sauce); 1 teaspoon rice wine vinegar or apple cider vinegar (Source: 1 teaspoon rice wine vinegar or apple cider vinegar); 1/2 cup beef broth (or chicken broth) (Source: 1/2 cup beef broth (or chicken broth)); 1 tablespoon cornstarch (Source: 1 tablespoon cornstarch); As Needed Salt (Required by source directions; authorized salt/pepper exception.); As Needed Black pepper (Required by source directions; authorized salt/pepper exception.)

Teriyaki Ground Beef is made with lean ground beef, beef broth, and rice wine vinegar or apple cider vinegar.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 4
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAmericanBeefPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Prepare the first additions

Set out the ingredients needed for the first cooking step.

2. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Get to know the ingredients

lean ground beef

In the method: Add the beef to a skillet over medium-high heat.

chopped scallions

In the method: To the skillet, add in the scallions, bell pepper, and carrots.

red bell pepper (chopped)

In the method: To the skillet, add in the scallions, bell pepper, and carrots.

The last little job

Finish as directed

I topped the bowls with sesame seeds and extra scallions, but that's totally optional.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Add the beef to a skillet over medium-high heat.

Which preparation step should I plan for?

Set out the ingredients needed for the first cooking step.

What happens at the end?

I topped the bowls with sesame seeds and extra scallions, but that's totally optional.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Mirin is a sweet Japanese rice wine. For this recipe, it’s fine to use the grocery store version (found in the Asian foods aisle near soy sauce etc.). I use Kikkoman brand. The fresh ginger is very easy to grate if it’s frozen. I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it. Mirin is a sweet Japanese rice wine. For this recipe, it’s fine to use the grocery store version (found in the Asian foods aisle near soy sauce etc.). I use Kikkoman brand. The fresh ginger is very easy to grate if it’s frozen. I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…