- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 cup
- Compliments Jasmine Rice (uncooked)
- 250 mL
- 1
- head broccoli
- 1 tbsp
- canola oil
- 15 mL
- 1 cup
- diced red pepper
- 250 mL
- 1 lb
- lean ground beef
- 500 g
- 1/3 cup
- diced onion
- 75 mL
- 1/2 tsp each
- salt and black pepper
- 2 mL
- 1 tbsp
- honey
- 15 mL
- 3/4 cup
- Panache Teriyaki Cooking Sauce
- 175 mL
- 1/4 cup
- finely sliced green onion
- 60 mL
Directions
Step 1
Cook the jasmine rice according to package directions; keep warm.
Step 2
Meanwhile, cut the broccoli into 1 in. (2.5 cm) florets, discarding the stem. Heat the canola oil in a large frypan over medium heat. Place the broccoli florets cut-side down in the pan, cover and cook until lightly charred and tender, approx. 7 min. Transfer the broccoli to a plate.
Step 3
Sauté the diced red pepper in the same pan until lightly caramelized and tender, about 3 min. Transfer to the plate with the broccoli. Add the lean ground beef to the hot pan, breaking up into 1 in. (2.5 cm) pieces. Fry the beef cook undisturbed for about 4 min. to develop a caramelized crust.
Step 4
Stir the diced onion into the beef. Continue cooking until the beef is no longer pink and reaches an internal temperature of 74°C (165°F), about 3 min. Season with the salt and pepper. Stir in the honey; allow it to caramelize 30 sec., then stir in the teriyaki cooking sauce, plus ¼ cup (60 mL) water.
Step 5
Return the broccoli and red pepper to the pan, cook about 1 min. to heat up the vegetables and coat with sauce. Serve the beef and broccoli mixture overtop the cooked rice. Finish with a green onion garnish.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 530
- Fat:
- 15 g
- Saturated Fat:
- 5 g
- Carbs:
- 68 g
- Fibre:
- 4 g
- Sugar:
- 24 g
- Cholesterol:
- 60 mg
- Protein:
- 28 g
- Sodium:
- 1090 mg
