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This piquant and sticky honey-garlic sauce takes a simple ground beef dinner to the next level! Truly a “fake-out takeout” kinda dish.
1 cup brown sugar
2/3 cup Gefen Corn Starch
3 tablespoons minced garlic or 1 whole tray Gefen Frozen Garlic
1 cup Gefen Pure Honey
1 teaspoon toasted sesame oil
1/2 cup low-sodium soy sauce
2/3 cup cold water
1/3 cup fish-free Worcestershire sauce
2–3 tablespoons avocado or olive oil
2 pounds (910 grams) ground beef, turkey or chicken
1 large Spanish onion, sliced thinly into half-circles
2 cups raw rice, cooked according to package directions
toasted sesame seeds, for sprinkling
pinch of sugar
Place sliced onions and oil into a large skillet. Cook onions over very low heat with a pinch of sugar for about 35–40 minutes until very soft and caramelized.
Once the onions have finished cooking, add the ground beef to the pan, breaking it up with a wooden spoon. Raise the heat to medium and keep stirring and breaking up the beef until the meat is cooked through and no longer pink, about eight to 10 minutes
While the beef is cooking, prepare the honey-garlic sauce: Place all sauce ingredients except for the cornstarch and water into a medium saucepan. Heat over a medium-low flame until simmering and mix well to combine.
Create the cornstarch slurry by combining the cornstarch with cold water in a cup, and mix well until thinned. Slowly add the mixture to the saucepan and whisk to combine. Bring to a boil and heat just until thickened, about three to four minutes,
Add half the sauce (about one cup) to the ground beef mixture and mix well. Allow to simmer on medium-low heat for an additional three to four minutes, stirring gently until sauce has fully thickened and is well incorporated into the meat. Reserve the extra sauce for serving.
Place cooked rice on a dinner plate. Place several heaping spoonfuls of the beef mixture next to or over the rice. Sprinkle with toasted sesame seeds.
Drizzle rice and meat with the additional sauce and serve immediately.
Food and Prop Styling by Chana Rivky Klein
Photography by Reuven Klein of Ruby Studios
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