Teriyaki Beef Bowls

Prep:8minCook:12min

Dinner page 63 1. Mum would say it has to be a Japanese soy sauce (our family uses Kikkoman). Mind you, she won't 'approve' of this recipe anyway, because it's not authentic. Ha! I say any all-purpose soy sauce will be fine. Light soy sauce will also work. Do not use dark soy sauce or sweet soy sauce, though. 2. Mirin and cooking sake are key ingredients in teriyaki sauce and contain small amounts of alcohol. So if you can't consume alcohol for health or religious reasons, unfortunately you'll need to give this recipe a miss! Note that the high heat cooking in this recipe, where all the liquid is virtually evaporated, leaves little residual alcohol in the finished dish.

Updated at: Fri, 13 Dec 2024 01:57:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories431.4 kcal (22%)

Total Fat28.7 g (41%)

Carbs17.1 g (7%)

Sugars6.8 g (8%)

Protein24 g (48%)

Sodium719.7 mg (36%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

peeled and grated using a box grater

1zucchini

courgette, grated using a box grater

500gbeef mince

45mllight soy sauce

45mlmirin

Finely sliced, optional

Instructions

Step 1

Mix the soy sauce, mirin, cooking sake, and white sugar in a small bowl.

Step 2

Heat the oil in a very large non-stick frying pan over high heat. Add the garlic and onion, then stir for 2 minutes until the onion is translucent. Add the carrot and zucchini, then cook for a further 3 minutes until the water leaches out of the vegetables and it mostly evaporates.

Step 3

Add the beef and cook, breaking it up as you go, until it changes from red to light brown. Add the teriyaki sauce and cook for 4 minutes until the sauce evaporates and the beef is a little caramelised.

Step 4

Serve the teriyaki beef over rice, sprinkled with sesame seeds and green onion.