Teriyaki Ground Beef Casserole
Flavorful lean ground beef, stir-fry vegetables, and rice is baked to perfection with a homemade teriyaki sauce!
Servings 6
Ingredients
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup light brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.)
- 1 pound lean ground beef
- Salt and pepper, to taste
- 3 cups cooked rice (I prefer jasmine rice)
Instructions
- Preheat the oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
- Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove the lid and cook for one minute once boiling.
- Stir together the cornstarch and 2 tablespoons of water in a separate dish until smooth. Once the sauce is boiling, add the cornstarch mixture to the saucepan. Stir to combine. Cook until the sauce starts to thicken then remove from heat.
- Place all the veggies evenly in the prepared baking dish. Pour 3/4 cup of the sauce evenly over the veggies. Cover the pan with foil and bake for 35 minutes or until the veggies are tender.
- Meanwhile, cook the ground beef in a large skillet over medium-high heat. Season with salt and pepper. Cook and crumble until the beef is no longer pink. Drain any grease. Set aside.
- Remove the baking dish from the oven. Carefully remove the foil. Pour the cooked ground beef and the cooked rice evenly over the veggies.
- Pour most of the remaining sauce all over the top (reserving a bit to drizzle over the top when serving). Gently toss everything together until combined.
- Return to the oven and cook uncovered for 10 minutes or until everything is heated through. Remove from the oven and let it stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!