June 30, 2014

Teriyaki Beef - A basic marinated ground beef mixture to serve over rice or use with other ingredients

The base seasonings in this recipe are the same as what I use for steaks and poultry and the same as many store bought marinades and sauces.  Soy Sauce, brown sugar and garlic.

Yesterday I made 2 pounds to freeze for later as "make ahead cooking" meals.  When I want to use them I can simply heat and serve over rice or pasta if I wish - or use it as a starting point to make into a handful of other dishes.   I might add broccoli and stir fry vegetables and serve over rice, perhaps mix this with cooked rice, top with those crinkly Chinese noodles and call it a casserole, or make it into any Chow Mein style dish, etc.   I found myself 'snitching' it by the spoonful yesterday as it cooled down enough to put into freezer bags.

The soy sauce makes it salty - which my family is more 'salty' than sweet so we love it.  But I'd use low sodium soy sauce if you don't like salty foods or have to cut down on your sodium intake. We love garlic so I use almost double what it calls for but left '3' cloves for most people to be happy with.  I also use a sugar substitute since we don't usually eat white sugar (Ideal brand or Just Like Sugar).

1 pound lean ground beef
1/4 c each diced celery, onions and red peppers
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1 teaspoon crushed red peppers
salt and pepper

Heat a large skillet over medium heat and brown hamburger with garlic and vegetables. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and crushed red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. I freeze it in a ziploc style bag for use later.  Freezes perfectly.


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