This smelled delicious as it was cooking. I almost made a terrible mistake when I grabbed the soy sauce instead of the teriyaki sauce from my fridge. That would have made this dish too salty to eat, so look carefully before you add it.

Since I didn’t have any instant rice to microwave, I opted to eat this in lettuce wraps. To slow down my frazzled world a bit and just relax, I set the table with nice china, lit a couple of candles and played some soothing music while I ate. If I shut my eyes, for just a minute, I could imagine myself at P. F. Chang’s!

 

INGREDIENTS

1 lb. extra lean ground beef (I used 96% lean)

1 cup finely diced onion (see Quick Tip)

1 teaspoon minced garlic

1 teaspoon minced fresh ginger (or about ¼ teaspoon dried ground ginger)

¾ cup thick teriyaki sauce (such as Soy Vay Veri Veri Teriyaki Marinade & Sauce)

Optional Garnish: sliced green onion, toasted sesame seeds

For Serving: rice, tortillas, or lettuce wraps

 

INSTRUCTIONS

 

In a large skillet preheat 1 teaspoon sesame oil over medium-high heat for about 1 minute. The sesame oil adds great flavor to the dish, but if you don’t have any you can substitute with canola or vegetable oil.

Add beef, onion, garlic and ginger to the skillet. Cook, breaking up the meat as you stir, until the beef is no longer pink and the onion is tender (about 5-7 minutes). Drain, and return meat to skillet.

Stir teriyaki sauce into the beef mixture. Bring to a low simmer and cook for an additional 3-5 minutes, just until sauce thickens slightly.

Serve over rice, in tortillas, or in lettuce wraps.

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Quick Tip:  You can make this up ahead of time by cooking the meat and storing it in an airtight container in your fridge for up to 3 days. Just reheat in the microwave or in a saucepan. You can also freeze the cooked meat in an airtight container for up to 3 months. Thaw overnight in your fridge and reheat.

Recipe and image courtesy of Blair at The Seasoned Mom