Teriyaki Beef Stir Fry

Stir Fry is always a big hit in my house.  I love it because it is packed full of veggies yet so flavorful that the kids eat them all up without complaint.  

Actually, I take that back, Spud is slowly convincing himself that mushrooms make him gag because they don’t taste like anything.  Except, of course, for the ones he mistakes as chicken and eats without issue.  Ummm…ok.

Anyhow, I’m not going to stop putting mushrooms in stir fry (or on Spud’s plate) because I just love them in stir fries!  This recipe is definitely a keeper!

Teriyaki Beef Stir Fry

Adapted slightly from Taste of Home

Marinade

1 lb beef sirloin steak, cut in small cubes

½ cup water

1/3 cup low sodium soy sauce

¼ cup honey

1-2 tsp sriracha

4 cloves garlic, minced

½ tbsp ground ginger

¼ tsp black pepper

Stir Fry

½ tbsp toasted sesame oil

½ tbsp extra virgin olive oil

1 small onion, cut in thin slices

1 large crown broccoli, cut into florets

8 oz button mushrooms, quartered

1 large carrot, peeled and sliced

½ tbsp cornstarch

Place the beef in a medium sided bowl.  Whisk together the remaining marinade ingredients.  Pour the marinade over the beef and stir to coat.  Cover and refrigerate for 1 hour.

Heat the oils in a large skillet or wok over medium-high heat. 

Remove the beef from the marinade (reserve marinade for later), cook, working in batches as necessary, until the beef is cooked and browned on all sides.  Remove from pan and set aside.

Wipe any charred marinade from the skillet.  Add more oil, if needed.  Add the vegetables and stir fry for 5-7 minutes or until crisp-tender.

Whisk the cornstarch into ½ cup of the reserved marinade (or use all of the marinade and double the cornstarch for a saucier dish).  Pour the marinade over the vegetables and cook until thickened, 1-2 minutes.  Stir in the beef and heat through.

Serve over rice, topped with fresh chives or green onions.

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Teriyaki Beef Stir Fry

by Amy's Cooking Adventures September-4-2017

Teriyaki Beef Stir Fry

Ingredients

• 1 pound sirloin steak
• 1/2 cup water
• 1/3 cup low sodium soy sauce
• 1/4 cup honey
• 1 teaspoon sriracha
• 4 cloves garlic
• 1/2 tablespoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 tablespoon toasted sesame oil
• 1/2 tablespoon olive oil
• 1 onion
• 1 crown broccoli
• 8 ounces mushrooms
• 1 carrot
• 1/2 tablespoon cornstarch

Instructions

Place the beef in a medium sided bowl. Whisk together the remaining marinade ingredients. Pour the marinade over the beef and stir to coat. Cover and refrigerate for 1 hour.Heat the oils in a large skillet or wok over medium-high heat. Remove the beef from the marinade (reserve marinade for later), cook, working in batches as necessary, until the beef is cooked and browned on all sides. Remove from pan and set aside. Wipe any charred marinade from the skillet. Add more oil, if needed. Add the vegetables and stir fry for 5-7 minutes or until crisp-tender. Whisk the cornstarch into ½ cup of the reserved marinade (or use all of the marinade and double the cornstarch for a saucier dish). Pour the marinade over the vegetables and cook until thickened, 1-2 minutes. Stir in the beef and heat through.Serve over rice, topped with fresh chives or green onions.

Details

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 6 servings