Sticky Teriyaki Beef

 

Rachel gave me this recipe and we tried it last week and it was SO yummy and easy. It's definitely a new one for the rotation.

Sticky Teriyaki Bowls

from Lillie Eats and Tells

1/2 c onion, diced (130 g)

1 c red pepper, diced (160 g)

1 lb 96% lean ground beef (454 grams) (I used ground turkey and it was delicious)

2 tsp corn starch (6 g)

1 frozen garlic cube, or minced clove

3 Tbsp Teriyaki sauce (60 g)

1/2 tsp salt (or to taste)

1/4 tsp pepper

1/2 c green onions, chopped (15g)

Heat a large, heavy-bottomed skillet over high heat. Spray with a mist of oil and add your onions and bell pepper. Cook for about 2-3 minutes until very fragrant, stirring often.

Scoot the veggies to one side, spray the pan again, and add your beef, letting it sit for a couple of minutes to brown. Your veggies will continue to cook and that's good. Just stir them if needed.

After a couple of minutes, crumble your beef with a meat masher or wooden spoon and brown it all in the pan. Sprinkle the meat with corn starch and stir it around, cooking for a minute before adding the garlic and teriyaki sauce. Let that cook for another minute, stirring everything together in the pan, then remove from heat.

Season with salt and pepper to taste an toss in the chopped green onions. Enjoy over rice or noodles. *I think it would also be yummy to add in cabbage and chopped carrots as a topping.

Asian-Style Meatballs with Sweet Chili Sauce

These were SO good and a great switch-up from the normal Asian dinners we make around here.  The flavor was really fantastic and the sauce was super good (although strong, don't overdo it).  We paired it with Mel's coconut rice and some roasted veggies.  Seriously delicious.

Asian-Style Meatballs with Sweet Chili Sauce
Mel's Kitchen Cafe

MEATBALLS:

•  2 pounds ground meat (beef, pork, turkey or a combo - see note)
•  1 cup panko or regular bread crumbs
•  1/4 cup chopped fresh cilantro
•  2 green onions, white and green parts finely chopped
•  2 large eggs
•  2 tablespoons soy sauce (I use low-sodium)
•  1 tablespoon finely minced ginger (or ginger paste)
•  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 teaspoon dried basil
•  Zest from 1 lime (about a teaspoon)
•  Pinch of crushed red pepper, more or less to taste (optional)

SAUCE:

•  1/3 cup soy sauce (I use low-sodium)
•  1/3 cup sweet chili sauce (see note)
•  1/4 cup fresh lime juice (from 2-3 limes)
•  2 tablespoons brown sugar

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.