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Teryaki beef mince in a pinch

A simple meal to throw together that is jam packed with flavour, this teriyaki beef mince bowl is equal parts delicious and nutritious.

Mince meat is a staple item in many Australian homes with its mild flavour and versatile texture making it the perfect vessel for a number of rich pasta dishes, hearty bbq meals or taco Tuesday plans.

Mince meat is a different cut to most other types of meat in that it has varying degrees of fat. It is recommended that you check the fat content on the label when purchasing, or just asking your local butcher.

According to Australian Beef, the leanest grades of mince are the healthiest and most nutritious for you but mince with a higher fat content can be a good choice for more tastier recipes such as lasagne.

Cooked in with a handful of fresh vegetables and rice, this dish is perfect for those who are tight on time and want a tasty, nutritious meal.

Ingredients

Serves 4

500g beef mince

1 tbsp vegetable oil

2 garlic cloves, thinly sliced

2 tsp finely grated ginger

¼ cup (60ml) Teriyaki Marinade

200g sugarsnap peas 

1 large yellow capsicum, cut into strips

Jasmin rice, to serve (or any white short grain)

Sliced green onions & 2 tbs sesame seeds, to garnish

80g baby spinach, to serve

Method

Heat oil in a pan, add garlic & ginger, cook for 20secs. Add the beef mince and cook, breaking it up with the back of a wooden spoon, for 5 minutes until browned.

Reduce heat and add teriyaki marinade. Add the sugarsnap, capsicum and stir to mix evenly. Simmer, uncovered, for 2-3 minutes.

Serve on rice garnished with green onions, sesame seeds and a side of baby spinach leaves.

Tips

Can be served with Japanese noodles

Can be put into lettuce cups as a finger food or entrée

Can be put into a Healthy bowl dish, add coleslaw, kewpie mayonnaise and shredded nori sheets.

Did you know?

Ever noticed how packaged mince can be bright red on the outside, but brownish in the middle? Stay calm – it’s normal! Oxygen from the air reacts with exposed meat pigments to form the reddish colour. The pigment responsible for beef’s red colour is oxymyoglobin. 

The centre of your mince can be brownish due to lack of contact with air. Once exposed, the red colour or ‘bloom’ returns to the meat. Of course, if all your mince looks a bit grey, it’s a sign the meat is past its use-by time. Bin it!

For more great recipes like this one, visit Australian Beef.

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