Description
A delicious and satisfying dish that brings a taste of Japan straight to your table, combining tender beef with vibrant vegetables in a rich teriyaki sauce.
Ingredients
Scale
- 1.1 lbs flank steak or sirloin, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 5 oz broccoli florets
- 2 spring onions, sliced, plus extra for garnish
- 1 tablespoon sesame seeds for garnish
- 2 cups cooked white or brown rice
Instructions
- In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and let thicken for 2-3 minutes. Remove from heat and set aside.
- Toss thinly sliced beef with 1 tablespoon of cornstarch until evenly coated.
- Heat vegetable oil in a skillet over high heat. Add beef and stir-fry for 2-3 minutes until browned. Remove and set aside.
- In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry for 3-4 minutes until tender yet crisp.
- Return beef to the skillet, pour teriyaki sauce over it, and toss to coat evenly. Heat through for about 1 minute.
- Serve teriyaki beef over hot rice, garnished with spring onions and sesame seeds.
Notes
Marinate beef for extra flavor, and feel free to use seasonal vegetables. The dish can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg