Teriyaki Sauce

— 1/2 cup low-sodium soy sauce

— 1/3 cup water

— 2 tablespoons granulated sugar

— 2 tablespoons brown sugar

— 2 tablespoons rice vinegar

— 1 teaspoon fresh ginger paste or use ½ teaspoon dried ginger

— 1 teaspoon chopped garlic or garlic paste

— 2 tablespoons warm water

— 1 tablespoon cornstarch

Ground Beef Teriyaki

— 1 teaspoon sesame oil

— 1 lb lean ground beef, I use 93/7

— 1 teaspoon garlic powder

— 1 teaspoon onion powder

— ¼ teaspoon salt

— 1½ cups chopped broccoli

— 1 cup thinly sliced carrots, I use baby carrots


In a saucepan, over medium-high heat, combine the soy sauce, water, sugars, rice vinegar, ginger, and garlic. Stir with a whisk. Bring to a boil.

Combine the warm water and cornstarch and mix together with a fork until the cornstarch is dissolved. Once the teriyaki sauce is boiling, pour the cornstarch slurry into it and reduce the heat to medium-low. Let it simmer and thicken while the ground beef cooks.

In a skillet pan, over medium high heat, cook and crumble the ground beef, sesame oil, onion powder, garlic powder, and salt until the beef is no longer pink. Drain.

Add the chopped broccoli, carrots, and the thickened teriyaki sauce into the pan. Stir together and bring to a boil. Once boiling, reduce heat to medium and let it simmer for 15 minutes. * I always put a lid on the skillet pan during this so the broccoli and carrots will get soft and cook faster.

Once vegetables are to your liking (we like ours soft, so I cook it for the full 15 minutes) serve it in overcooked rice, noodles, brown rice, or anything else of your choice. Garnish with green onions.

Last Step: Don’t forget to share!

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