An easy, kid-friendly meal made from beef mince cooked in a teriyaki sauce then served with cooked sushi rice, edamame beans and cucumber, topped with Japanese mayo.
Teriyaki meals are some of the most popular recipes on my website. Kids and adults alike love the sweet and salty flavours, which goes so well with rice and green veggies. For this Teriyaki Beef Mince I've taken my ever popular Chicken Teriyaki Rice Bowls and substituted the chicken for beef mince.
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Ingredient notes:
- Mince: This recipe works so well with beef mince. You could also use pork, chicken or venison mince if you prefer.
- Rice: I love to use sushi rice in this recipe, it goes so well with the teriyaki sauce. You could, of course, use your favourite type of rice if you prefer.
- Edamame beans: If you haven't cooked with these before they are a really lovely alternative to peas! Kids love them and they can be found in most major supermarkets.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat the sesame oil in a large frying pan over medium heat. Add the mince and break up with a spoon. Cook for 5-10 minutes until mince is browned all over. Add the crushed garlic to the pan and stir through the mince mixture for 1 minute.
In a small jug, mix together soy sauce, rice wine vinegar, brown sugar, and cornflour. Pour over the mince and stir through until coated. Dissolve the stock cube in boiling water and pour into the frying pan.
Cut the carrots into thin slices then add to the pan. Let the mixture simmer for 5 minutes or until the sauce thickens up and the carrots are cooked through.
Serve the hot mince on cooked white rice with the sliced cucumber and edamame beans and a sprinkle of sesame seeds. Drizzle over the mayonnaise and serve immediately.
Recipe FAQs:
Sushi rice is available in all major supermarkets in New Zealand. There are easy-to-follow instructions on the packet on how to flavour it using pantry staples.
Feel free to add any of your favourite fresh or frozen veggies to this meal including capsicum, avocado, broccoli, or beans.
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days, this would be a great recipe to divide into meal prep containers for lunches.
This recipe is freezer friendly, simply double the mince part of the recipe then once cooked let it cool to room temperature and add to an airtight container, freeze for up to 3 months.
Top tips:
- Beef mince can be swapped for pork or chicken mince.
- To cook frozen edamame beans, add to a small jug and cover with water. Microwave for 3 minutes, then drain and set aside.
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Teriyaki Beef Mince
Beef mince and carrots cooked in a homemade teriyaki sauce served on top of cooked sushi rice with fresh cucumber, edamame beans and Japanese mayo.
Ingredients
- 1 tsp sesame oil
- 750g lean beef mince
- 3 cloves garlic, crushed
- 4 Tbsp low salt soy sauce
- 1 Tbsp rice wine vinegar (or apple cider vinegar)
- 3 Tbsp brown sugar
- 1 Tbsp cornflour
- 1 beef stock cube
- 1 cup boiling water
- 2 carrots, peeled and sliced
To serve:
- 6 servings cooked sushi rice
- 3 mini cucumbers, or half regular cucumber, sliced
- 1 cup edamame beans, cooked
- 6 tsp Japanese mayonnaise
- 6 tsp Sriracha mayonnaise, optional
Instructions
- Heat the sesame oil in a large frying pan over medium heat. Add the mince and break up with a spoon. Cook for 5-10 minutes until mince is browned all over.
- Add the crushed garlic to the pan and stir through the mince mixture for 1 minute.
- In a small jug, mix together soy sauce, rice wine vinegar, brown sugar, and cornflour. Pour over the mince and stir through until coated.
- Dissolve the stock cube in boiling water and pour into the frying pan.
- Cut the carrots into thin slices then add to the pan.
- Let the mixture simmer for 5 minutes or until the sauce thickens up and the carrots are cooked through.
- Serve the hot mince on cooked white rice with the sliced cucumber and edamame beans and a sprinkle of sesame seeds. Drizzle over the mayonnaise and serve immediately.
Notes
- Beef mince can be swapped for pork or chicken mince.
- To cook frozen edamame beans, add to a small jug and cover with water. Microwave for 3 minutes,then drain and set aside.
- Store any leftovers in an airtight container in the fridge for up to 4 days, this would be a great recipe to divide into meal prep containers for lunches.
- This recipe is freezer friendly, simply double the mince part of the recipe then once cooked let it cool to room temperature and add to an airtight container, freeze for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 512Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 115mgSodium: 766mgCarbohydrates: 39gFiber: 2gSugar: 11gProtein: 44g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Emma says
Is it possible do share the measurements for this recipe if cooking for 4 people? 🙂
VJ cooks says
In the VJ cooks app you can change the amount of serves. Otherwise you can use a measurement converter online.