Teriyaki Beef Stir Fry
A quick and flavorful dish that combines tender beef and vibrant vegetables in a savory teriyaki sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb 1 lb (450g) of beef sirloin or flank steak Tender cuts work best; consider chicken or tofu for a leaner option.
- 2 cups 2 cups of mixed bell peppers Red, yellow, and green for a colorful presentation or substitute with snap peas or broccoli.
- 1 cup 1 cup of onion, sliced Sweet onions or yellow onions add depth.
- 2 cloves 2 cloves of garlic, minced Fresh garlic enhances flavor; garlic powder can be used as a substitute.
- 1 tablespoon 1 tablespoon of ginger, freshly grated or minced Ground ginger can be used for a zestier alternative.
- ½ cup ½ cup of teriyaki sauce Store-bought is convenient; homemade is delightful.
- 2 tablespoons 2 tablespoons of vegetable oil Sesame oil adds nuttiness.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Start by slicing the beef against the grain into thin strips to ensure tenderness.
- Chop your vegetables into even sizes for consistent cooking.
Marinating
- In a mixing bowl, combine the sliced beef with half of the teriyaki sauce and let it marinate for about 10 minutes.
Cooking
- Place a large wok or skillet on high heat and add the vegetable oil, heating until shimmering (about 1 minute).
- Add the marinated beef to the hot wok and stir fry for about 3-4 minutes, or until browned.
- Add the onions, garlic, ginger, and bell peppers; stir fry for another 3-4 minutes until vegetables are tender but still crisp.
- Pour the remaining teriyaki sauce into the wok, tossing to coat everything evenly for another 1-2 minutes.
Serving
- Remove from heat and serve immediately over steamed rice or noodles, drizzling with additional sauce if desired.
Notes
For a healthier option, swap beef for chicken breast or tofu. Use low-sodium teriyaki sauce and increase vegetable content by adding zucchini or carrots. Store leftovers in an airtight container for up to 3 days.