PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 3
Tender beef and veggies in a delicious homemade teriyaki sauce. This Teriyaki Beef Stir Fry is an amazing dish, super healthy, and comes together pretty quickly. The best part is I can easily throw in my favorite vegetables!
Ingredients
Stir Fry:
1 tbsp extra-virgin olive oil divided
1 lb sirloin steak, cut into thin, bite-sized pieces
1 tbsp low-sodium soy sauce
1 red bell pepper, cored and cut into thin slices
1 8-oz. can of sliced water chestnuts, drained
3 medium green onions, finely chopped; divided
3 c. chopped mixed vegetables of choice, such as broccoli, snap peas, or carrots
Prepared brown rice, quinoa, noodles, or cauliflower rice – for serving
1 tbsp sesame seeds, optional
½ tsp ground black pepper
Teriyaki Sauce:
1 tbsp minced garlic
1/3 c. low-sodium soy sauce
3 tbsp pure maple syrup
1 tbsp rice vinegar
1 tbsp minced ginger
¼ c. water
1 tbsp cornstarch
1/4 tsp red pepper flakes plus additional to taste
How to make Teriyaki Beef Stir Fry
Step 1: In a bowl, place the beef and drizzle with 1 tbsp soy sauce and season with black pepper. Toss to coat well and set aside.
Step 2: To make the sauce, whisk the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch in a medium mixing bowl or large measuring cup until well combined. Set aside.
Step 3: Heat half tbsp oil in a large, deep saute pan or wok over medium-high heat. Add the beef to the pan/wok once the oil is hot and smoking. Cook the beef on all sides for about 4 minutes until completely cooked. To a plate, transfer the beef and the juices accumulated in the skillet and set aside.
Step 4: In the now-empty pan/wok, heat the rest of the half tbsp oil. Then, add the bell pepper along with the other veggies. Cook for about 4 minutes or until lightly browned and a little soft.
Step 5: To the pan, add the water chestnuts and return the beef and juices once the veggies are ready. Add the sauce and toss to coat. Let everything simmer for about 3 to 4 minutes until the sauce has thickened and the beef is warmed through. Add about half of the green onions. Stir well.
Step 6: Before serving, sprinkle the sesame seeds on top and garnish with the rest of the green onions. Enjoy the Teriyaki Beef Stir Fry warm with extra red pepper flakes/soy sauce if desired.
Notes:
You can keep any leftovers in an airtight storage container and store them in the fridge for up to 3 days.
In a wok, gently reheat the beef and veggies over medium-low heat. Alternately, you can rewarm the stir fry in the microwave.
You can also freeze the beef and vegetables. Place them in an airtight freezer-safe storage container and store them in the freezer for up to 3 months. Before reheating, thaw in the fridge overnight.
Nutrition Facts:
SERVING: 1(of 3); about 1 2/3 c. of stir fry per serving (without rice)
CALORIES: 436 kcal, CARBOHYDRATES: 40g, PROTEIN: 39g, FAT: 14g, SATURATED FAT: 3g, CHOLESTEROL: 92mg, POTASSIUM: 1119mg, FIBER: 6g, SUGAR: 18g, VITAMIN A: 1978IU, VITAMIN C: 136mg, CALCIUM: 151mg, IRON: 5mg
Ingredients
- Stir Fry:
- 1 tbsp extra-virgin olive oil divided
- 1 lb sirloin steak, cut into thin, bite-sized pieces
- 1 tbsp low-sodium soy sauce
- 1 red bell pepper, cored and cut into thin slices
- 1 8-oz. can of sliced water chestnuts, drained
- 3 medium green onions, finely chopped; divided
- 3 c. chopped mixed vegetables of choice, such as broccoli, snap peas, or carrots
- Prepared brown rice, quinoa, noodles, or cauliflower rice - for serving
- 1 tbsp sesame seeds, optional
- ½ tsp ground black pepper
- Teriyaki Sauce:
- 1 tbsp minced garlic
- 1/3 c. low-sodium soy sauce
- 3 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tbsp minced ginger
- ¼ c. water
- 1 tbsp cornstarch
- 1/4 tsp red pepper flakes plus additional to taste
Instructions
Step 1: In a bowl, place the beef and drizzle with 1 tbsp soy sauce and season with black pepper. Toss to coat well and set aside.
Step 2: To make the sauce, whisk the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch in a medium mixing bowl or large measuring cup until well combined. Set aside.
Step 3: Heat half tbsp oil in a large, deep saute pan or wok over medium-high heat. Add the beef to the pan/wok once the oil is hot and smoking. Cook the beef on all sides for about 4 minutes until completely cooked. To a plate, transfer the beef and the juices accumulated in the skillet and set aside.
Step 4: In the now-empty pan/wok, heat the rest of the half tbsp oil. Then, add the bell pepper along with the other veggies. Cook for about 4 minutes or until lightly browned and a little soft.
Step 5: To the pan, add the water chestnuts and return the beef and juices once the veggies are ready. Add the sauce and toss to coat. Let everything simmer for about 3 to 4 minutes until the sauce has thickened and the beef is warmed through. Add about half of the green onions. Stir well.
Step 6: Before serving, sprinkle the sesame seeds on top and garnish with the rest of the green onions. Enjoy the Teriyaki Beef Stir Fry warm with extra red pepper flakes/soy sauce if desired.
Notes
You can keep any leftovers in an airtight storage container and store them in the fridge for up to 3 days. In a wok, gently reheat the beef and veggies over medium-low heat. Alternately, you can rewarm the stir fry in the microwave. You can also freeze the beef and vegetables. Place them in an airtight freezer-safe storage container and store them in the freezer for up to 3 months. Before reheating, thaw in the fridge overnight.
