Teriyaki Sauce for Meatballs

This teriyaki sauce will elevate any meatball you pull out of the freezer. Mix it up in next to no time. Make some rice and stir fry veggies, dunk the meatballs in the sauce and you're good to go!

Ingredients:

2 tbsps cold water

2 tsps cornstarch

2 tbsps soya sauce

2 tbsps packed brown sugar

1 tsp fresh minced ginger

1/2 tsp minced garlic

1 tbsp honey

1/2 cup water

Makes enough sauce for 1/2 lb store bought or homemade meatballs. Always handy to keep some meatballs in the freezer for a quick meal.

Mix the soya sauce, brown sugar, minced ginger, minced garlic, honey and 1/2 cup water together in a saucepan. Bring to a simmer. Whisk 2 tbsps water and cornstarch together and pour into the saucepan whisking everything together. Simmer a few minutes until thickened. Pour over cooked meatballs and serve.

Sauce for 2 servings of meatballs

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Teriyaki Steak Stir-fry

Ok, so I kind of cheated on this one.  I used a jar of teriyaki sauce, I didn't make it from scratch.

4 sirloin tip steaks, cut in strips
1  1/2 cups teriyaki sauce
olive oil

1 clove garlic, chopped
1 onion
1 yellow pepper
2 carrots 
4 radishes
1-2 tbsps radish greens, chopped

Make your teriyaki sauce (or open the jar) and pour over the steak.  Marinade at least 30 minutes or, if you have the time, a few hours.
Slice all the vegetables.

Heat a couple of tbsps of olive oil in a skillet.  Add meat and brown 4-5 minutes on medium high heat.  Then add garlic and onion and continue cooking 2 more minutes.

Reduce temperature to medium and add peppers, carrots, radishes and 1/4 cup water.  Cover and cook 5 minutes.

Serve over rice garnished with radish greens.