Teriyaki Beef Vegetable Stir-fry
Serves: 3-4
With lean protein and veggies, economical too!
Ingredients
PreparationIngredients
Teriyaki Sauce
- 1/3 cup tamari soy sauce Add to list
- 1 teaspoon grated ginger root Add to list
- 2 to 3 tablespoons honey Add to list
- 1 tablespoon brown sugar Add to list
- 1 small clove garlic, minced Add to list
- 1/2 teaspoon red chili flakes Add to list
- 1/3 cup water Add to list
Stir-fry
- 1/2 pound top round steak Add to list
- 2 tablespoons refined oil (high heat/high oleic) Add to list
- 1 onion, cut into half moons1 onion, cut into half moons Add to list
- 1 red pepper, sliced Add to list
- 1 bunch broccoli, cut into 2-inch pieces Add to list
- 2 teaspoons arrowroot Add to list
- Black pepper to taste Add to list
Preparation
Blend together all ingredients for teriyaki sauce in a saucepan and warm on low, stirring constantly, until sugar dissolves. Remove from heat.
Cut beef into thin strips on a diagonal. Put in a bowl or dish and cover with 13 cup of the teriyaki sauce and marinate, refrigerated, up to 8 hours.
Place 1 tablespoon of oil in a wok or skillet and bring to high heat. Stir-fry vegetables until bright and crisp. Remove vegetables and clean out wok.
Heat remaining oil in wok. Remove beef from marinade with a slotted spoon, pat dry so that hot oil doesn’t sputter, and add to wok. Stir-fry until tender. Whisk arrowroot into remaining marinade and pour over beef.
As sauce thickens, add cooked vegetables and toss. Turn off heat, add black pepper and serve immediately.
Recipe by
Source: Sound Consumer February 2009
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