Smith's Chef Jeff Jackson recipe for Teriyaki Ground Beef Rice Bowls
For the Stir Fry:
1 lb. ground beef
1 bunch green onions, chopped
2 Tbsp. oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
3 c. broccoli, cut to bite sized
1 1/2 c. shredded carrot
2 Tbsp. sesame seeds
Cooked rice to serve
For Sauce #1
- 1/2 c. sour cream
- 2 Tbsp. Sriracha
- 1-2 Tbsp. water (as needed)
For Sauce #2
- 1/4 c. brown sugar
- 1/3 c. soy sauce
- 2 Tbsp. cornstarch + 1/3 c. water
- 1 Tbsp. rice vinegar
- 2 tsp. sesame oil
Directions
1. Add the oil to a wok over medium high heat. Once hot add most of the green onion, reserving some for garnish, along with the garlic and ginger. Stir around and cook for 1 minute. Add the beef and crumble it as it browns. Discard any excess fat.
2. As the beef cooks add the sour cream and sriracha to a bowl. Stir and add in a bit of water until the sauce isn't too thick. Set aside.
3. In another bowl, add all of the ingredients for the second sauce in a bowl and whisk to combine. Set aside. Add the broccoli, carrot, and 1 tbsp. of the sesame seeds to the beef and toss around for 2-4 minutes.
4. Add in the second sauce and toss until the sauce thickens up. Serve the beef and broccoli over cooked rice. Garnish with green onion and sesame seeds. Enjoy!
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