TERIYAKI BEEF MEATBALLS WITH STEAMED RICE AND PEANUT STIR-FRY

TERIYAKI BEEF MEATBALLS WITH STEAMED RICE AND PEANUT STIR-FRY

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 7, 2018.
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Make the meatballs ahead of time to make this recipe super quick. If you prefer, use spray oil instead of liquid.

Ingredients

MEATBALLS

  • 250g lean ground beef
  • 1 pack Japanese meatball spice
  • 1 carrot, grated

RICE

  • 60g Japanese brown rice
  • ½ broccoli, florets and stalk diced 1-2cm

STIR-FRY

  • ½-1 brown onion, thinly sliced
  • ½ capsicum, thinly sliced
  • ½ tsp cornflour
  • ¾ cup chicken stock
  • 2 tsp chopped peanuts
  • 80g teriyaki sauce
  • 1 radish, cut in half and thinly sliced

TO SERVE

  • 2 tsp chopped peanuts

Steps

  1. Preheat oven grill to high. Bring a medium pot of salted water to the boil.
  2. Prep meatballs. Mix all meatballs ingredients with ½ tsp salt in a large bowl. Shape mix into golf ballsized balls. Place meatballs on a lined tray and brush with ½ tsp oil.
  3. Prep & cook rice. Add rice to pot of boiling water and cook for 12 minutes. Add broccoli to pot with rice and cook a further 2-3 minutes, until rice and broccoli are tender. Drain well and season.
  4. Cook meatballs. Grill meatballs (on middle oven rack) for 10-12 minutes, until cooked through.
  5. Prep & cook stir-fry. Heat ¼ tsp oil in a large frypan on medium-high heat. Cook onion, capsicum and a pinch of salt for 2-3 minutes, until softening. Mix together cornflour and stock in a small bowl.
  6. Add first measure of peanuts, stock mixture and teriyaki sauce to pan and cook for 4-5 minutes, until sauce has thickened slightly.
  7. Add radish and cooked meatballs to pan. Toss to coat and season.
  8. Serve rice topped with meatballs and stir-fry along with sauce. Sprinkle over remaining peanuts.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 37.8g
Carbohydrate 39.4g
Fat 14.2g