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Teriyaki meatball and vegetable stir-fry

This teriyaki meatball and vegetable stir-fry is ready within 20 minutes. You can use home-made meatballs or ready-to cook beef meatballs, sold in most supermarkets. Serve it with steamed rice or noodles.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pack beef meatballs (about 2
  • 1 Tbsp vegetable oil
  • 1 Tbsp Teriyaki sauce
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Mirin
  • For the vegetables:
  • 1 tsp oil
  • 4 Spring onions chopped
  • 1 piece of ginger about 2cm, chopped
  • 1 clove of garlic chopped
  • 1 large carrot cut into thin strips
  • 1 cup sugar-snaps or mangetout
  • 1 cup tender broccoli pieces
  • 3 Tbsp Teriyaki sauce
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Mirin
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds

Method
 

  1. Heat the oil in a wok, then stir-fry the meatballs for about 10 minutes, until they are golden brown all over. Add the Teriyaki sauce, soy sauce, rice vinegar and Mirin and coat the meatballs in the sauce until they are brown and getting sticky. Transfer them to a plate.
  2. Now make the stir-fried vegetables.
  3. Heat the oil in the wok and stir-fry the spring onions, garlic and ginger for 30 seconds, then add the the carrot pieces. Stir-fry for a minute, then add the greens, the teriyaki, soy, rice vinegar.
  4. Stir-fry for a minute, then turn down the heat and let it bubble. After 3 minutes or so the vegetables should be tender.
  5. Put back the meatballs, add the Mirin and sesame oil and warm through. Scatter the sesame seeds on top, then serve.