Description
A quick and delicious Beef Teriyaki Stir-Fry recipe that combines tender flank steak with fresh vegetables and a savory sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon sesame seeds (optional)
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes, or until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add broccoli, red bell pepper, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Add minced garlic and grated ginger to the vegetables, stirring for about 30 seconds until fragrant.
- Return the beef to the skillet and pour the sauce over the mixture. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.
- Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha to the sauce.
- Substitute the flank steak with chicken breast or tofu for a different protein option. Adjust cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg