Stir-fry vegetables with teriyaki meatballs
Stir-fry vegetables with teriyaki meatballs
395kcal Per person
23g Protein
20g Carbs
25g Fat
7g Fiber
Ingredients
- 3 ounces green beans (frozen) (84 g)
- 4 ounces asparagus (frozen) (112 g)
- 3 ounces mushrooms (84 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 3 ounces 96% lean ground beef (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon teriyaki sauce (15 ml)
- 1 teaspoon honey (7 g)
Preparing this recipe
- Wash the green beans and remove the tips. Halve the asparagus. Clean the mushrooms and quarter them. Slice the onion into half rings and finely chop the garlic clove.
- In a bowl, break apart the ground beef with a fork and season with some salt and pepper. Knead the ground beef and form small meatballs with your hands.
- Heat half of the oil in a wok. Add the asparagus along with the green beans and stir-fry for 3 minutes. Add the onion and mushrooms and sauté for another 4 minutes. Season with salt and pepper.
- Heat the remaining oil in a frying pan. Brown the meatballs all around. Reduce the heat and cook for about 6 minutes. In the last 2 minutes, add the garlic clove, fry it a bit, then add the teriyaki sauce and honey and stir well to coat the meatballs.
- Serve the stir-fry vegetables on a (deep) plate and top with the meatballs in sauce.
Tip van FitChef
1. Try replacing the green beans with sugar snaps or snow peas.
2. Serve the stir-fry vegetables with meatballs, topped with sliced scallion and some (toasted) sesame seeds.
