This recipe is taken from the 2009 Milk Calendar. Tender beef and vegetables in a light teriyaki sauce combined with rice and crisp lettuce is a twist on a stir-fry that is sure to become a new favourite.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 1 cup (250 mL) long-grain white rice
- 1 lb (450 g) lean ground beef
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) thick teriyaki stir-fry sauce
- 2 carrots grated
- 1 garlic clove minced
- 1 tbsp (15 mL) peeled and minced gingerroot or 1 tsp (5 mL) ground ginger
- 2 green onions sliced
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 8 leaves romaine or iceberg lettuce
Cook rice according to package directions.
Meanwhile, heat a large skillet over medium-high heat. Add ground beef and brown, breaking up beef with a spoon, for about 7 min or until no longer pink; drain off any fat. Stir in milk and teriyaki sauce; bring to a simmer, stirring. Stir in carrots, garlic and ginger.
Reduce heat and simmer, stirring often, for about 10 min or until sauce is thickened. Stir in green onions and lemon juice. Place lettuce leaves on serving plates, overlapping slightly, and spoon rice in the centre; top with beef mixture.
The beef mixture reheats well. Let it cool in a shallow container, cover and refrigerate for up to 2 days. Reheat until bubbling before serving.
For the Adventurous: Add 2 cups (500 mL) shredded baby bok choy or tat soi for last 5 min of simmering. Replace lemon juice with sherry or sake.
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Top 5 Nutrients
|Calcium:||15 % / 161 mg|
|Vitamin B12:||83 %|
|Vitamin A:||80 %|