Ingredients for 3 servings: 1 lb. (500g) ground beef, 4 tbsp. (60ml) soy sauce, 3 tbsp. (45ml) sugar, 1 tbsp. (15ml) grated ginger, 1 1/2 cups (3.5dl) dry rice
Vegetarian substitution: crumbled tofu
Start by cooking rice according to package instructions.
In a small bowl, combine soy sauce, sugar, and ginger. In a pan over medium-high heat, cook the ground beef. Breaking it into small pieces as it cooks. Once the meat is nearly cooked through, add the soy sauce mixture and cook until the beef as absorbed it all. The pan should be almost dry.
Serve 1/3 of the beef over 1 cup cooked rice. Divide the remaining beef and rice and store in the fridge to easily grab for lunch the next 2 days.
Japanese Style Beef Stew
Ingredients for 2 servings: 1/2 lb. (250g) boneless beef chuck, 1 cup (2.4dl) vegetable stock, 2 tbsp. (35ml) soy sauce, 2 tbsp. (35ml) sugar, 3 thin ginger slices about the size of a coin, 1/2 lb. (250g) sweet potatoes, 1/2 yellow onion
Preheat oven to 350F (180C). See below for on the stove instructions.
Begin by cutting beef into chunks. In a pan over medium-high heat, sear chunks until nicely browned on one side, then transfer to casserole dish or baking pan.
To the pan the meat was cooked in, added vegetable stock and scrape up the browned bits that are left from the meat. Once all the pieces have been removed, add this mixture to the casserole dish.
To this, add soy sauce, sugar, ginger, and black pepper. Add chunks of sweet potatoes and large slices of yellow onion, and cook in the oven until the meat is cooked through and the potatoes are tender.
Eat half today, half tomorrow. You can serve or rice, or simply add more roasting vegetables such as potatoes, carrots, etc.
You can also cook this over the stove, if you don’t have access to an oven.
Follow the same steps, but transfer the ingredients to a pot. Bring the pot to a boil, then lower the heat so the liquid begins to simmer. Cover and cook until meat is cooked and potatoes are tender.
Ingredients for 3 servings: 3 chicken breasts, 1 garlic clove, 2 tbsp. (30ml) brown sugar, 1/4 cup (60ml) soy sauce, 1 1/2 cups (3.5dl) dry rice, 3 cups (7dl) broccoli, flour, vegetable oil
Vegetarian substitution: cauliflower (cook similar to the boneless buffalo style, but coat in teriyaki sauce instead)
Start by cooking rice according to package instructions. Then, in a small bowl, combine minced garlic, brown sugar, and soy sauce.
Cut chicken breasts into cubes, and lightly coat them with flour. In a pan, add just enough vegetable oil to cover the bottom, then over medium-high heat begin frying the chicken pieces.
Once all pieces are cooked, add the soy sauce mixture to the pan. Let it come to a boil, then put the heat on low.
Serve 1/3 of the chicken with 1 cup of rice and 1 cup steamed broccoli.