It’s the first Monday in December! Happy New Week to Y’all, Wishing everyone a fruitful week and don’t forget to be awesome! I’ve been busy preparing for exams, oh good, Lord! It is not easy but no stopping! I will be done with my exams by Wednesday by God’s grace and have enough rest, for that I’m excited!. Okay, enough of talking about me let’s talk about today’s recipe.
This teriyaki beef stir fry is tender sliced beef sauteed with a variety of colorful vegetables, all coated in teriyaki sauce. Like any other stir-fry, this is one of our quick meal especially after a long day and need something easy and quick I love making stir-fry because you basically throw in anything you have into it and before 30 minutes mark your food is ready and this was served with sticky rice.
I used bottom steak cut but you can use any good steak part of your choice, throw in any vegetables you like. You can make your own teriyaki sauce and I included the recipe. I used a red bell and some sweet peppers but you can use just bell peppers, combinations of both or just sweet bells.
For the sauce, you can double it if you want more sauce and vice versa.
You can also check out some of the other stir-fry recipes
- 1.5 Steak thinly sliced (I used bottom steak cut)
- Vegetable of your choice (I used broccoli)
- 1 Red bell pepper
- 7 Pieces Sweet pepper (sliced/julienne)
- 1 Small Onion (sliced/julienne)
- 3/4 Cup Teriyaki sauce (Recipe follows)
- 1-2 Tablespoons Oil (your choice)
- 1 Tablespoon Cornstarch
- 1-2 Tablespoons Water
- Salt and pepper
- Sesame seeds for garnish (optional)
- For sauce
- ½ Cup Water
- ¼ Brown sugar
- ¼ Cup Soy sauce
- 2 Tablespoons Honey
- 1 Tablespoon toasted sesame oil (or your choice)
- 2 Teaspoons Ginger (minced)
- 2 Cloves Garlic (minced)
Clean the meat and thinly slice against the grain. Season with salt and pepper (If you wish to add seasoning powder, do so now), mix and set aside.
If you’re making the sauce yourself using the above recipe, place a medium saucepan/pot over medium-high heat, add all the ingredients and bring to a rolling boil stir until the sugar dissolves, make a slurry by mixing the cornstarch and water together and make sure there’s no lump.
Add the slurry to the sauce and allow it to thicken about 2-3 minutes depending on how thick you want it. Set aside.
Clean the onion and peppers deseed if you desire then slice them and set aside.
For the vegetables, you can either blanch it or cook with the other vegetables. To blanch: bring water (enough to cover the vegetable you’re using) in this case, broccoli add it to the boiled water and leave for about 2 minutes. Add to a bowl of water and ice cubes (or just cold water) to stop the boiling process remove and set aside.
Place a wok/pot (heavy bottom) over medium heat add a tablespoon of oil, add the minced ginger, garlic, and onion. Sauté for a few seconds don’t let the garlic burn.
Add the sliced peppers. If you didn’t blanch the vegetable as mentioned above, you’ll add it to the onion mixture to cook together and combine. Season with salt and pepper and cook for about 2 minutes until the vegetables are soft.
Remove the vegetable and set aside. Clean the same wok/pot and add heat the remaining oil over high heat.
Add the beef, (you can cook it in batches) cook on both sides for about 2-3 minutes. Cook the rest of the beef if you’re cooking in batches.
Add all the vegetables, sauce to the beef. Combine and all the mixture and allow to warm through. If you didn’t make the sauce in number two-step that is if you’re using store-bought or the one you have, make the slurry and add to the beef mixture to thickens the sauce.
Allow it to warm up about 2-3 minutes or turn off the heat when the sauce thickens to your desire.
Serve and garnish with the sesame seeds if you’re using.
Teriyaki beef stir fry served with sticky rice. Enjoy!