Chinese Vegetables in the crisper, such as Bok Choy and Nappa Cabbage, along with Carrots and Broccoli that needed to be eaten. But the only meat we had to go with it was ground beef.
Then I thought, “Hey, there’s such a thing as Beef Teriyaki. Why not Beef Teriyaki Meatballs?”
The recipe is simple, for every 6 oz of raw ground beef put in 1 Tbsp of Teriyaki sauce and a half ounce of flower. Roll into 1-1.5 inch diameter meatballs, cook on medium heat in a pan till brown, rotating as needed. Once cooked, place on plate lined with paper towel to drain. Once drained, toss lightly in Teriyaki sauce, again 1 Tbsp for every 6oz of ground beef used.
For the Vegetables, cut up what you want to cook, then put the firmest parts in a pan with 1 Tbsp Olive Oil on medium-high heat first, starting with the onion, covering with a lid between adding more veg. As these parts soften, add the next firmest batch, and so on till you get down to the leaves. Add 1 Tbsp of Teriyaki sauce for each 2 cups of raw vegetables.
For this dinner, we also steamed some white rice.
And guess what? Even using 80/20 ground beef and draining off the fat, the calories for this large sized meal are pretty good. You’re looking at 450 calories for a 6oz serving size of Teriyaki Meatballs, 100 for 2 cups (raw measure) of Teriyaki Sautéed Veg, and 225 calories for 1 cup of Steamed White Rice. That’s 775 calories for the entire meal.
The Teriyaki Meatballs meal was quite good and I think we'll try this again soon.