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Teriyaki Beef Burger Bowls

Honey Soy Pork Green Bean and Peanut Stir Fry

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    12 mins

  • Cooking

    15 mins

Festival Dinner Fusion

What You Will Need

Ingredients

  • 1 C brown rice
  • 1½ C shelled edamame beans
  • 600 g lean beef mince
  • 2 spring onions finely sliced
  • 2 cloves of garlic crushed
  • 1 tsp finely grated fresh ginger
  • ⅓ C Lee Kum Kee Teriyaki Stir Fry sauce
  • 1 tbsp neutral oil
  • 1 tbsp water
  • 2 tsp sesame seeds
  • ¼ cabbage shredded (to 2 cups)
  • 1 carrot grated or cut into thin matchsticks
  • 1 Lebanese cucumber thinly sliced
  • 1 avocado sliced
  • 2 spring onions thinly sliced, extra

Made with
Lee Kum Kee products

LI26117_LI26038_3300071224_LKK_TeriyakiStirFrySauce_250g_3D_ft (2)

Convenience Sauce

Teriyaki Stir-fry Sauce

How to make it

  1. Cook the brown rice according to the packet instructions. Add the edamame for the final 3 minutes of cooking, then drain if necessary.
  2. Place the beef mince, spring onions, garlic, ginger and 2 tablespoons of teriyaki sauce in a bowl. Mix until just combined, then shape into 8 small, thick burger patties.
  3. Heat the oil in a large frying pan over medium-high heat. Cook the patties for 4–5 minutes on each side, or until browned and cooked through.
  4. Combine the extra teriyaki sauce and water. Pour the mixture into the pan and turn the patties to coat. Cook for 1–2 minutes, until the sauce is glossy and clings to the beef. Sprinkle with the sesame seeds.
  5. Divide the brown rice and edamame between four bowls. Add the cabbage, carrot, cucumber and avocado.
  6. Top each bowl with two teriyaki beef patties. Spoon over any remaining sauce from the pan and scatter with the extra spring onions.