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Wednesday, April 12, 2017

Teriyaki Beef Stir Fry


When I made the stuffed flank steak rolls, I had marinaded steak left over from the trimmings. So I decided to use it in a stir fry. When starting from scratch, use the marinade recipe below.

Marinade:
1/4 cup Soy Sauce
1/4 cup Teriyaki Sauce
1/4 cup Worcestershire Sauce

1 lb Sirloin, Chuck or London Broil, sliced thin against the grain
3 cloves garlic, minced
2 sweet onions, chopped
2 cups mushrooms, thinly sliced
1 cup carrots, cut into thin strips
Freshly ground black pepper

Sauce:
1/4 cup teriyaki sauce
2 tablespoons soy sauce
2 teaspoons corn starch mixed with 1/4 cup water

In a small bowl, add marinade and beef. Toss to coat. Refrigerate for 2-4 hours.

In a skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Flip and cook 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.

Add 1 tablespoon oil to the skillet; heat over medium-high heat about 1 minute. Add vegetables and cook until tender-crisp. Return meat to skillet. 

In a small bowl mix sauce. Add sauce to the skillet and bring to a boil until thickened. stirring constantly. Serve over rice.

Shared on Meal Plan Monday 




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