Teriyaki Beef Stir Fry Recipe
This teriyaki beef stir fry combines flank steak or skirt steak with broccoli, onion, red pepper, soy sauce, ginger, and garlic in one skillet that's ready in 30 minutes.
Servings: 4 servings
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.
My Top Tip: Make sure everything is ready before starting. This is referred to as "mise en place", a term that means having all your ingredients prepped and ready to go before you start any of the cooking. That's because this recipe comes together quickly once you get started on the stovetop.
Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until warmed through (do not overcook). You may also want to add a little additional teriyaki sauce before serving, as it may dry out a bit during storage.
Freezing: Keep in mind that the veggies may become soggy or softer than you'd like. The meat may also become slightly tougher upon thawing. To freeze, place leftovers in a freezer-safe container or bag and store them for up to 3 months. Thaw in the refrigerator overnight before reheating. Again, you may want to add a little extra teriyaki sauce before serving
Nutrition
Calories: 256kcal | Carbohydrates: 14g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 811mg | Potassium: 764mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1358IU | Vitamin C: 102mg | Calcium: 76mg | Iron: 3mg
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