PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 3
This Teriyaki Beef Stir Fry is super easy and quick to throw together using your favourite veggies. It’s a hearty weeknight meal perfect for busy days. Serve this with hot steamed rice for a simple and filling meal any time or day!
Ingredients
Stir Fry:
1 tbsp extra-virgin olive oil divided
1 lb sirloin steak cut into thin, bite-sized pieces
½ tsp ground black pepper
1 tbsp low-sodium soy sauce
3 c. chopped mixed vegetables of choice such as broccoli, snap peas, or carrots
1 red bell pepper cored and cut into thin slices
3 medium green onions finely chopped; divided
1 8-oz. can sliced water chestnuts drained
Prepared brown rice quinoa, noodles, or cauliflower rice — for serving
1 tbsp sesame seeds optional
Teriyaki Sauce:
1 tbsp minced garlic
1/3 c. low-sodium soy sauce
¼ c. water
1 tbsp rice vinegar
1 tbsp minced ginger
3 tbsp pure maple syrup
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, 1 tbsp soy sauce, and black pepper. Toss to coat the beef and leave to marinade.
Step 2: To make the sauce, combine the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch in a medium mixing bowl or large measuring cup. 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 hot oil and cook for about 4 minutes or until all sides are browned and cooked through. Transfer the beef and the juices collected in the skillet to a plate. Set aside.
Step 4: To the same pan, heat the rest of the half tbsp oil. Once the oil is hot, add the bell pepper and the other veggies to the pan and cook for approximately 4 minutes or until slightly tender and browned.
Step 5: Add the water chestnuts to the pan once the veggies are ready. Place the beef and juices in the pan, pour in the sauce, and toss to coat. Allow the sauce to simmer for about 3 to 4 minutes until the beef has thickened and warm. Add about half of the green onions and stir.
Step 6: Serve right away garnished with sesame seeds and the rest of the green onions. If desired, add a little more red pepper flakes and/or soy sauce. Enjoy!
Notes:
In an airtight storage container, place the leftovers and keep them in the fridge for up to 3 days.
Heat the beef and veggies gently in a wok over medium-low heat. Or in the microwave.
In an airtight freezer-safe storage container, place the beef and veggies and freeze for up to 3 months. Before reheating, thaw in the fridge overnight.
Nutrition Facts:
SERVING: 1(of 3); about 1 2/3 cup of stir fry per serving (without rice), CALORIES: 436kcal, 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
- ½ tsp ground black pepper
- 1 tbsp low-sodium soy sauce
- 3 c. chopped mixed vegetables of choice such as broccoli, snap peas, or carrots
- 1 red bell pepper cored and cut into thin slices
- 3 medium green onions finely chopped; divided
- 1 8-oz. can sliced water chestnuts drained
- Prepared brown rice quinoa, noodles, or cauliflower rice — for serving
- 1 tbsp sesame seeds optional
- Teriyaki Sauce:
- 1 tbsp minced garlic
- 1/3 c. low-sodium soy sauce
- ¼ c. water
- 1 tbsp rice vinegar
- 1 tbsp minced ginger
- 3 tbsp pure maple syrup
- 1 tbsp cornstarch
- 1/4 tsp red pepper flakes plus additional to taste
Instructions
Step 1: In a bowl, place the beef, 1 tbsp soy sauce, and black pepper. Toss to coat the beef and leave to marinade.
Step 2: To make the sauce, combine the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch in a medium mixing bowl or large measuring cup. 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 hot oil and cook for about 4 minutes or until all sides are browned and cooked through. Transfer the beef and the juices collected in the skillet to a plate. Set aside.
Step 4: To the same pan, heat the rest of the half tbsp oil. Once the oil is hot, add the bell pepper and the other veggies to the pan and cook for approximately 4 minutes or until slightly tender and browned.
Step 5: Add the water chestnuts to the pan once the veggies are ready. Place the beef and juices in the pan, pour in the sauce, and toss to coat. Allow the sauce to simmer for about 3 to 4 minutes until the beef has thickened and warm. Add about half of the green onions and stir.
Step 6: Serve right away garnished with sesame seeds and the rest of the green onions. If desired, add a little more red pepper flakes and/or soy sauce. Enjoy!
Notes
In an airtight storage container, place the leftovers and keep them in the fridge for up to 3 days. Heat the beef and veggies gently in a wok over medium-low heat. Or in the microwave. In an airtight freezer-safe storage container, place the beef and veggies and freeze for up to 3 months. Before reheating, thaw in the fridge overnight.
