Beef Teriyaki with Rice & Veg

What started off as "eat ups" using the leftover veg and whatever sauces I could find in the cupboards, this dish turned out to be one of the best meals I have ever made! No technique or skill needed, this recipe is easy to follow and can be made by anyone!

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Step 1

chop all veg first

Step 2

rinse rice

Step 3

put the rice in a pan with cold water (use finger to measure: place finger on top of rice and fill water up to first knuckle). then place on hob on full heat

Step 4

when the rice starts boiling cover with a lid wrapped in a towel on a low heat for 5 minutes

Step 5

after the rice has simmered for 5 mins, turn the heat off and leave the rice covered until you are ready to serve

Step 6

in a bowl mix the soy sauce, sesame oil, honey, garlic, ginger, chilli, cornflour, ketchup, yuzu ponzu, rice wine and red wine vinegar

Step 7

heat pan on full heat and add a glug of veg oil

Step 8

once the pan is hot, add the mushrooms (the pan is ready if the mushrooms sizzle)

Step 9

salt the mushrooms to bring out the moisture and crisp them up faster

Step 10

once the mushrooms have started to colour, add the onion to the pan and season with salt

Step 11

when onions have softened add the beef mince to the pan and season with salt

Step 12

once the beef has browned add the spring greens

Step 13

when the spring greens have softened add the sauce mixture to the pan and stir everything together and cook out for a few minutes

Step 14

taste and check seasoning before serving