PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 3
Tender beef with your favourite veggies coated in a simple yet crazy delicious homemade Teriyaki sauce. This healthy stir fry is super quick to make and a million better than takeouts!
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
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
½ tsp ground black pepper
Teriyaki Sauce:
3 tbsp pure maple syrup
1/3 c. low-sodium soy sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp rice vinegar
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 with 1 tbsp soy sauce and black pepper. Toss to coat the beef and set aside to marinate the beef.
Step 2: In the meantime, stir the Teriyaki Sauce ingredients (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 mixed. 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 once the oil is hot but not smoking. Sear the beef for about 4 minutes on all sides until cooked through. Transfer the beef to a plate when done with the collected juices in the skillet and set aside.
Step 4: In the same pan, heat the rest of the half tbsp oil. Add the bell pepper and other veggies and cook until a little soft and lightly browned. This takes about 4 minutes.
Step 5: Add the water chestnuts to the pan when the veggies are ready. Place the beef back in the pan with the juices followed by the sauce. Toss well to coat the beef. Allow the sauce to simmer for about 3 to 4 minutes until thickened, and the beef is warm through. Add about half of the green onions and stir to incorporate.
Step 6: Before serving, sprinkle with sesame seeds and the rest of the green onions. If desired, add more red pepper flakes and soy sauce. Enjoy!
Notes:
In an airtight storage container, place the leftovers and store them in the fridge for up to 3 days.
In a wok over medium-low heat, gently reheat the beef and veggies. Alternately, you can warm in the microwave.
When freezing, store in an airtight freezer-safe storage container 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
- 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
- ½ tsp ground black pepper
- Teriyaki Sauce:
- 3 tbsp pure maple syrup
- 1/3 c. low-sodium soy sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp rice vinegar
- 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 with 1 tbsp soy sauce and black pepper. Toss to coat the beef and set aside to marinate the beef.
Step 2: In the meantime, stir the Teriyaki Sauce ingredients (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 mixed. 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 once the oil is hot but not smoking. Sear the beef for about 4 minutes on all sides until cooked through. Transfer the beef to a plate when done with the collected juices in the skillet and set aside.
Step 4: In the same pan, heat the rest of the half tbsp oil. Add the bell pepper and other veggies and cook until a little soft and lightly browned. This takes about 4 minutes.
Step 5: Add the water chestnuts to the pan when the veggies are ready. Place the beef back in the pan with the juices followed by the sauce. Toss well to coat the beef. Allow the sauce to simmer for about 3 to 4 minutes until thickened, and the beef is warm through. Add about half of the green onions and stir to incorporate.
Step 6: Before serving, sprinkle with sesame seeds and the rest of the green onions. If desired, add more red pepper flakes and soy sauce. Enjoy!
Notes
In an airtight storage container, place the leftovers and store them in the fridge for up to 3 days. In a wok over medium-low heat, gently reheat the beef and veggies. Alternately, you can warm in the microwave. When freezing, store in an airtight freezer-safe storage container and freeze for up to 3 months. Before reheating, thaw in the fridge overnight.
