Teriyaki Beef Stir Fry
Teriyaki beef stir fry with flank (or skirt) steak, homemade teriyaki sauce, broccoli, onions, and red bell peppers! Easy weeknight dinner for the family!
Servings: 4 servings
Equipment
Ingredients
For the Teriyaki Sauce:
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoons dark brown sugar
- 2 teaspoons ginger grated
- 2 garlic cloves grated
- 2 teaspoons cornstarch
- ¼ cup water
For the Stir-Fry:
- 1 tablespoon avocado oil divided
- 1 onion thinly sliced
- 1 red pepper thinly sliced
- ½ cup water
- 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 serving
Instructions
- To make the teriyaki sauce, in a small bowl whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.
- Add ½ tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned. Add the broccoli and water, then cover pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp tender.
- Using a slotted spoon, remove vegetables from the skillet and set aside. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.
- Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.
Notes
*Nutrition label is for stir-fry only and does not include rice.
Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until warmed through (do not overcook). You may also want to add a little additional teriyaki sauce before serving, as it may dry out a bit during storage.
Freezing: Keep in mind that the veggies may become soggy or softer than you'd like. The meat may also become slightly tougher upon thawing. To freeze, place leftovers in a freezer-safe container or bag and store them for up to 3 months. Thaw in the refrigerator overnight before reheating. Again, you may want to add a little extra teriyaki sauce before serving
Nutrition
Calories: 256kcal | Carbohydrates: 14g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 811mg | Potassium: 764mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1358IU | Vitamin C: 102mg | Calcium: 76mg | Iron: 3mg
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