Teriyaki Beef Stir Fry
, 30 min, 4 servings
Tender beef and vegetables in a glossy, ginger-garlic teriyaki sauce, finished with sesame and green onions.
| prepSlice steak thinly | ||||||||
| prepPrepare vegetables (broccoli florets and bell pepper slices) | ||||||||
| 60 ml soy sauce | Combine soy, water, sugar, garlic, ginger, honey & sesame oil | Heat over medium-high, stir until sugar dissolves, 3 min | Bring to boil over high heat | Stir slurry into sauce, boil 1–2 min until thickened | Set sauce aside | Pour sauce over, cook 2–3 min over medium-high heat | Garnish with sesame seeds & green onions | |
| 120 ml water | ||||||||
| 50 g brown sugar | ||||||||
| 2 teaspoons minced garlic | ||||||||
| 2 teaspoons minced ginger | ||||||||
| 15 ml honey | ||||||||
| 1 teaspoon toasted sesame oil | ||||||||
| 1 tablespoon + 15 g cornstarch | Whisk cornstarch with cold water | |||||||
| 30 ml cold water | ||||||||
| 1 teaspoon vegetable oil (for vegetables) | Heat oil in large pan over medium-high heat | Add vegetables, season with salt & pepper | Cook 3–5 min until browned and softened | Add 2 tbsp water, cook until evaporated | Remove vegetables to plate | Return all beef & vegetables to pan | ||
| 300 g mixed vegetables (broccoli florets and sliced bell peppers) | ||||||||
| salt and pepper to taste | ||||||||
| 570 g thinly sliced steak (flank or sirloin) | Wipe pan, heat remaining oil over high heat | Cook half the beef 2–3 min per side, season generously | Set first batch aside, cook remaining beef 2–3 min per side | |||||
| 30 ml vegetable oil (for beef) | ||||||||
| sliced green onions and sesame seeds (optional garnish) | ||||||||
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