You're going to love the balance of flavors in the sauce. It's a little east/west marriage because I partnered salty soy sauce and nutty sesame oil with sweet mirin (Japanese rice wine) and ketchup. Yes ketchup! The tomato-based condiment adds the perfect amount of sweetness (without adding plain sugar or honey) and the hint of tomato adds tremendous depth to this unique sauce.
I made the recipe below to serve four and my boys ate the entire thing! That's a good sign...
Teriyaki Beef
1 pound lean ground beef
Salt and ground black pepper
1 1/2 cups beef broth, divided
3 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine)
2 tablespoons ketchup
1 teaspoon sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon cornstarch
2 cups cooked rice (1 cup uncooked), or substitute Asian noodles of choice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Season the beef with salt and pepper. In a medium bowl, whisk together 1 1/4 cups of the beef broth, soy sauce, mirin, ketchup, sesame oil, onion powder, and garlic. Add the mixture to the beef and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Dissolve the cornstarch in the remaining 1/4 cup of broth and add the mixture to the skillet. Simmer for 1 to 2 minutes, until the mixture thickens.
Spoon the beef and sauce over the rice and top with cilantro and green onions.
Serves 4
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