Ingredients
1 tablespoon sugar1 tablespoon cornstarch1 tablespoon ground mustard1/3 cup cold water1/3 cup reduced-sodium teriyaki sauce1 pound lean ground beef (90% lean)1 package (16 ounces) frozen asparagus stir-fry vegetable blend1 medium onion, halved and thinly sliced2 teaspoons canola oil2 cups hot cooked rice2 teaspoons sesame seedsJulienned green onions, optional
Preparation
In a small bowl, combine sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth.
In a large nonstick skillet or wok over medium heat, cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain and set aside. In the same pan, heat oil over medium heat; add vegetable blend and onion. Cook and stir until crisp-tender, 6-8 minutes.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds and, if desired, top with green onions.
