SERVES: 4-5

PREP: 8 MINUTES

COOK: 12 MINUTES

1 tbsp canola oil

2 garlic cloves, finely minced

brown onion, finely chopped

1 carrot, peeled and grated using a box grater

1 zucchini (courgette), grated using a box grater

500 g beef mince

TERIYAKI SAUCE

3 tbsp (45 ml) light or all-purpose soy sauce

3 tbsp (45 ml) mirin"

3 tbsp (45 ml) cooking sake""

½ tsp white sugar

TO SERVE

White Rice (page 335) or other faux or real rice of choice (pages 334-37)

Sesame seeds (optional)

Finely sliced green onion" (optional)

Teriyaki sauce

Mix the ingredients in a small bowl.

Cook vegetables - Heat the oil in a very large non-stick frying pan over high heat. Add the garlic and onion, then stir for 2 minutes until the onion is translucent. Add the carrot & zucchini, then cook for a further 3 minutes until the water leaches out of the vegetables and it mostly evaporates.

Cook beef - Add the beef and cook, breaking it up as you go, until it changes from red to light brown. Add the teriyaki sauce and cook for 4 minutes until the sauce evaporates and the beef is a little caramelised.

Serve - Serve the teriyaki beef over rice, sprinkled with sesame seeds and green onion (if using) and a side of steamed vegetables tossed with Asian Sesame Dressing (page 333

NOTES

1. Mum would say it has to be a Japanese soy sauce (our family uses Kikkoman Mind you, she won't 'approve' of this recipe anyway, because it's not authentic Hal I say any all-purpose soy sauce will be fine. Light soy sauce will also work. Do not use dark soy sauce or sweet soy sauce, though.

2. Mirin and cooking sake are key ingredients iri teriyaki sauce lind contain small amounts of alcohol. So if you can't consume alcohol for health or religious reasons, unfortunately you'll need to give this recipe a miss! Note that the nigh heat cooking in this recipe, where all the liquid is virtually evaporated, leaves residual alcohol in the finished dish.

LEFTOVERS Fridge 4 days, freezer 3 months. Reheat with a stosh of water to juice the beef up again.