Spicy Ground Beef Teriyaki

Over the weekend I got into the mood for something really tasty. My original intent was to fire up my little smoker box and do burgers (I could, seriously, eat a burger every day), but the 102 degree temperatures put a serious kibosh on that. Instead I opted for this quick and easy stove-top dish that satisfied my craving for ground beef and spice.

 

Spicy Ground Beef Teriyaki

Serves 4

 1/3 c. soy sauce

2 T. Mike’s Hot Honey

1 T. Sriracha sauce

1 t. sesame oil

1 t. rice vinegar

½ t. onion powder

¼ t. ground ginger

1 lb. ground chuck

2 t. cornstarch

Salt and freshly ground black pepper

2-4 heads Melissa’s petite baby bok choy

Cooked rice

 In a small bowl, whisk together soy sauce, honey, Sriracha, sesame oil, rice vinegar, onion powder, and ginger until well combined; set aside.

Brown the beef in a 10” skillet over medium-high heat, breaking up the meat as it cooks. Add sauce mixture and bring to a simmer. Set the heat to medium, cover, and simmer for 10 minutes. Add bok choy; simmer until wilted.

 Dissolve the cornstarch in ¼ cup of water and add the mixture to the pan. Simmer for 1 to 2 minutes, until the sauce thickens. Season to taste with salt and black pepper. Serve over rice or Asian noodles (or in lettuce leaves).

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