one pot TERIYAKI BEEF for less than $5/serving | better than takeout! (& cheaper, faster, healthier)

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without the sweetness of mirin.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium content.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option.

Separate broccoli into florets for even steaming.

In a pan, add a couple tablespoons of water and bring to a simmer.

Add broccoli to the pan, cover with a lid, and steam until slightly softened.

Chop half an onion and a red bell pepper into bite-sized pieces.

Reserve steamed broccoli in a bowl once done.

In the same pan, add about a tablespoon of neutral flavored oil, onion, and red bell pepper.

Sauté onion and pepper until translucent, about a couple of minutes.

In a bowl, combine half a cup of cold vegetable stock and a tablespoon of cornstarch to make a slurry, whisking until no lumps remain.

Add a couple tablespoons of brown sugar and a tablespoon of gochujang to the slurry.

Mix in a heaping tablespoon of minced garlic, a teaspoon of rice wine vinegar, and two tablespoons of coconut aminos.

Zest and juice two limes into the sauce mixture.

Grate about two tablespoons of ginger into the sauce mixture.

Add optional sesame oil to the sauce mixture.

Add ground beef to the pan with the sautéed onion and pepper, seasoning with salt and pepper.

Cook the ground beef until browned, breaking it up as it cooks.

Once the beef is cooked, pour the teriyaki sauce mixture over the beef and stir to combine.

Let the sauce simmer for a few minutes until it thickens, stirring occasionally.

Add the reserved steamed broccoli back into the pan and mix everything together.

Serve the teriyaki beef over cooked rice or lettuce, garnished with chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens