Teriyaki Beef Vegetable Stir-fry | PCC Natural Markets

Teriyaki Beef Vegetable Stir-fry

Serves: 3 to 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

With lean protein and veggies, economical too!


Teriyaki Sauce



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 Cynthia Lair

Source: Sound Consumer February 2009

More about: beef, broccoli, cruciferous vegetables, vegetables


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