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Marco

Beef Teriyaki Stir-Fry: Discover This Quick Recipe!

A quick and delicious Beef Teriyaki Stir-Fry recipe that combines tender flank steak with fresh vegetables and a savory sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth. Set aside.
  2. 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.
  3. In the same skillet, add broccoli, red bell pepper, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  4. Add minced garlic and grated ginger to the vegetables, stirring for about 30 seconds until fragrant.
  5. 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.
  6. Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 8g

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.

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