Teriyaki Beef Stir Fry

5 from 103 votes

Teriyaki beef stir fry with flank (or skirt) steak, homemade teriyaki sauce, broccoli, onions, and red bell peppers! Easy weeknight dinner for the family!

Course Entree

Cuisine Asian

Diet Low Calorie

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 256kcal

Author Yumna Jawad

Equipment

Ingredients

For the Teriyaki Sauce:

3 tablespoons reduced sodium soy sauce
3 tablespoons rice vinegar
1 tablespoons dark brown sugar
2 teaspoons ginger grated
2 garlic cloves grated
2 teaspoons cornstarch
¼ cup water

For the Stir-Fry:

1 tablespoon avocado oil divided
1 onion thinly sliced
1 red pepper thinly sliced
½ cup water
3 cups broccoli florets cut into bite-sized pieces
1 pound flank steak thinly sliced
½ teaspoon salt
¼ teaspoon black pepper
Steamed white rice for serving
Sesame seeds for serving

Instructions

To make the teriyaki sauce, in a small bowl whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.
Add ½ tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned. Add the broccoli and water, then cover pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp tender.
Using a slotted spoon, remove vegetables from the skillet and set aside. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.
Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.

Notes

*Nutrition label is for stir-fry only and does not include rice.

Nutrition