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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 cup
Compliments Jasmine Rice (uncooked)
250 mL
1
head broccoli
1 tbsp
canola oil
15 mL
1 cup
diced red pepper
250 mL
1 lb
lean ground beef
500 g
1/3 cup
diced onion
75 mL
1/2 tsp each
salt and black pepper
2 mL
1 tbsp
honey
15 mL
3/4 cup
Panache Teriyaki Cooking Sauce
175 mL
1/4 cup
finely sliced green onion
60 mL

Directions

Step 1

Cook the jasmine rice according to package directions; keep warm.

Step 2

Meanwhile, cut the broccoli into 1 in. (2.5 cm) florets, discarding the stem. Heat the canola oil in a large frypan over medium heat. Place the broccoli florets cut-side down in the pan, cover and cook until lightly charred and tender, approx. 7 min. Transfer the broccoli to a plate.

Step 3

Sauté the diced red pepper in the same pan until lightly caramelized and tender, about 3 min. Transfer to the plate with the broccoli. Add the lean ground beef to the hot pan, breaking up into 1 in. (2.5 cm) pieces. Fry the beef cook undisturbed for about 4 min. to develop a caramelized crust.

Step 4

Stir the diced onion into the beef. Continue cooking until the beef is no longer pink and reaches an internal temperature of 74°C (165°F), about 3 min. Season with the salt and pepper. Stir in the honey; allow it to caramelize 30 sec., then stir in the teriyaki cooking sauce, plus ¼ cup (60 mL) water.

Step 5

Return the broccoli and red pepper to the pan, cook about 1 min. to heat up the vegetables and coat with sauce. Serve the beef and broccoli mixture overtop the cooked rice. Finish with a green onion garnish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
530
Fat:
15 g
Saturated Fat:
5 g
Carbs:
68 g
Fibre:
4 g
Sugar:
24 g
Cholesterol:
60 mg
Protein:
28 g
Sodium:
1090 mg
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