Teriyaki Beef Stir Fry
A quick and healthy stir fry featuring flank steak, fresh vegetables, and a homemade teriyaki sauce served over rice.
Equipment
- Wok or Large Skillet
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Ingredients
- 3 tablespoons reduced-sodium soy sauce for teriyaki sauce
- 3 tablespoons rice vinegar for teriyaki sauce
- 1 tablespoon dark brown sugar for teriyaki sauce
- 2 teaspoons freshly grated ginger for teriyaki sauce
- 2 cloves garlic grated, for teriyaki sauce
- 2 teaspoons cornstarch for teriyaki sauce
- ¼ cup water for teriyaki sauce
- 1 tablespoon avocado oil divided for stir-fry
- 1 onion thinly sliced for stir-fry
- 1 red bell pepper thinly sliced for stir-fry
- ½ cup water for steaming broccoli
- 3 cups broccoli florets cut into bite-sized pieces
- 1 pound flank steak thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Steamed white rice (for serving)
- Sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, ginger, and garlic. In another bowl, mix cornstarch with water until dissolved. Combine both mixtures and set aside.
- Heat half a tablespoon of avocado oil in a wok or large skillet over high heat. Add onion and red bell pepper, seasoning with salt and pepper. Stir and cook for 3-5 minutes until softened.
- Add broccoli florets and water to the pan. Cover tightly and steam for 2-3 minutes until crisp-tender. Remove vegetables and keep warm.
- Add remaining avocado oil to the pan. When hot, add flank steak, seasoning lightly with salt and pepper. Stir constantly for 1-2 minutes until cooked through.
- Return vegetables to the pan and pour teriyaki sauce over. Bring to a boil, then reduce heat and simmer for 2-3 minutes until sauce thickens.
- Serve hot over steamed white rice, garnished with sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or microwave.