Main 10 ingredients · 7 steps

Teriyaki beef with bulgur

Name: Teriyaki beef with bulgur
Total time: 25 min
Yield: 2 servings
Ingredients: Minced beef 250 g; Red onion 70 g; Tinned tomatoes 400 ml; Garlic 1 clove; Bulgur wheat 120 g; Kale 100 g; Frozen baby carrots 200 g; Teriyaki sauce 3 tablespoons; Soy sauce 1 tablespoon; Ginger 2 cm

Minced beef simmered with red onion, tomatoes, garlic and ginger, seasoned with teriyaki and soy sauce. Served on bulgur with baby carrots and blanched kale — 25 minutes.

Time: 25 min
Servings: 2 servings
Ingredients: 10
Steps: 7

Ingredients

Servings

Before you cook, check the ingredient list against your household's allergens. In the app, the allergens on your profile keep a recipe out of the meal plan by themselves.

Preparation

Cook the bulgur wheat and the baby carrots according to the packet instructions.
Blanch the kale: pour boiling water over it in a sieve, then ice-cold water straight afterwards.
Put the diced onion and the meat into a dry, preheated frying pan. Fry over a low heat, breaking the meat up with a spoon, until it is cooked through.
Add the tomatoes, the crushed garlic and the grated ginger. Cover and simmer for about 15 minutes, stirring from time to time.
Season with the teriyaki sauce and the soy sauce and stir.
Put the bulgur on the plate, the beef on top and the carrots and kale alongside.
Tip: for the youngest, set a portion aside before adding the sauces. Vegetarian version: tofu instead of meat.

0 of 7 steps

Why keep it in your rotation

The meat fries in a dry pan, and the frozen baby carrots save the peeling and chopping.

The kale is only briefly blanched, so it keeps its colour and bite. The tip in the last step says how to serve the dish to the youngest and how to make it vegetarian.

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Ingredients

Preparation

Why keep it in your rotation

Build your own recipe library

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