10-Minute Beef Teriyaki Skillet
A super delicious beef teriyaki recipe that takes only 10 minutes to make. It couldn't be easier to get tasty weeknight meals on the table!
Servings 4 (about ¾-cup meat mixture per serving)
- 1 lb. extra lean ground beef I used 96% lean
- 1 cup finely diced onion*
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger or about ¼ teaspoon dried ground ginger
- ¾ cup thick teriyaki sauce such as Soy Vay Veri Veri Teriyaki Marinade & Sauce
- Optional Garnish: sliced green onion toasted sesame seeds
- For Serving: rice tortillas, or lettuce wraps
In a large skillet preheat 1 teaspoon sesame oil over medium-high heat for about 1 minute. The sesame oil adds great flavor to the dish, but if you don’t have any you can substitute with canola or vegetable oil.
Add beef, onion, garlic and ginger to the skillet. Cook, breaking up the meat as you stir, until the beef is no longer pink and the onion is tender (about 5-7 minutes). Drain, and return meat to skillet.
Stir teriyaki sauce into the beef mixture. Bring to a low simmer and cook for an additional 3-5 minutes, just until sauce thickens slightly.
Serve over rice, in tortillas, or in lettuce wraps.
*Tip: I like to use frozen diced onion for recipes like this, because it eliminates any prep work!
Cooking for Two? You can freeze half of the cooked meat mixture in an air-tight container for up to three months. Just thaw in the refrigerator overnight and reheat in the microwave or in a saucepan when ready to serve. Alternatively, you can cut the ingredients in half and only prepare 2 servings of the meat mixture.
Want to Prep Ahead? Cook the meat according to the recipe instructions above and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat in the microwave or in a saucepan.
Calories: 220kcal | Carbohydrates: 12g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 2146mg | Potassium: 572mg | Sugar: 9g | Vitamin C: 3.2mg | Calcium: 33mg | Iron: 3.7mg