Teriyaki Beef Stir Fry Meal Prep
A homemade teriyaki sauce, reduced down until it’s thick, sticky and glossy, tossed through browned beef mince and finished with a knob of butter for shine.
The noodles get cooked a couple of minutes under packet time on purpose, since they keep absorbing sauce both when tossed and again on reheat later in the week.
Garlic noodles, blanched greens, and sticky beef, five containers in 30 minutes.
Teriyaki Beef Stir Fry Meal Prep
TERIYAKI BEEF STIR FRY · BEEF · MEAL PREP · EASY
A sauce that actually clings
Letting the sauce properly reduce before the butter goes in is what turns it thick and glossy, pull it off too early and it stays thin and just runs off the beef.
Turning the heat off before stirring in the butter keeps it mounted into that glossy finish instead of going oily and separating.
Undercooking the noodles slightly means they hold their texture through the week instead of turning mushy by the last portion.
Teriyaki Beef Stir Fry Meal Prep
Ingredients
Beef & Sauce
- 800 g Beef Mince 5% Fat
- 15 ml Peanut Oil
- 4 Garlic Cloves Grated
- 5 g Ginger Peeled & Grated
- 125 ml Low Sodium Soy Sauce
- 60 ml Mirin or Rice Wine
- 8 g Brown Sugar
- 15 ml Rice Vinegar
- 14 g Unsalted Butter
- Spring Onion (Scallion) Garnish
- Salt & Pepper
Garlic Noodles
- 400 g Noodles of Choice
- 30 ml Low Sodium Soy Sauce
- 10 ml Sesame Oil
- 2 Garlic Cloves Grated
- Ground White Pepper
Greens
- 2 Bunches Broccolini or Bok Choy
- 5 ml Sesame Oil
- Salt & Pepper
Method
Make The Sauce Base
- Whisk together soy sauce, mirin, brown sugar, and rice vinegar. Set aside.
Cook The Beef
- Heat the oil in a large wok or pan over medium-high heat. Add garlic and ginger and cook for 30 seconds until fragrant. Add the beef and cook for 6–8 minutes, breaking it up and letting it brown and caramelise.
Glaze It
- Pour in the sauce and toss to coat. Simmer for 3–4 minutes, until the mixture is thick, sticky, and glossy. Stir in the butter to finish and turn off the heat. Garnish with sesame seeds and sliced spring onion.
Cook The Noodles
- Cook noodles for 2 minutes less than the packet instructions, then drain. In a pan, heat the sesame oil and garlic for 30 seconds. Add the noodles and soy sauce, and toss for 1 minute, until glossy and fragrant.
Blanch The Greens
- Cook broccolini in boiling salted water for 2 minutes. Drain and toss with sesame oil, salt and pepper.
Assemble
- Add noodles to each container, top with greens, then finish with sticky beef and a spoonful of glaze. Sprinkle with sesame seeds and spring onion.
Can I use chicken mince instead of beef?⌄
Yes, chicken mince works well with this sauce. It cooks a little faster than beef, so keep an eye on it once it hits the pan.
Why turn the heat off before adding the butter?⌄
It mounts the sauce into a glossy finish rather than risking it going oily if the butter keeps melting over continued heat.
No mirin, what can I use instead?⌄
Rice wine is already listed as the substitute on the card. In a pinch, a splash of extra rice vinegar with a bit more sugar gets you close.
Why undercook the noodles before tossing them?⌄
They keep absorbing sauce once tossed, and again once reheated later in the week. Cooking them slightly under now keeps them from turning mushy by the last portion.
