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- 1 pound flank steak, thinly sliced against the grain - 2 cups fresh broccoli florets - 1 bell pepper (choose red or yellow), sliced into thin strips - 1 medium onion, sliced into half-moons - 3 cloves garlic, finely minced - 1 inch fresh ginger, grated - 2 tablespoons soy sauce - 1/4 cup honey or maple syrup (your choice) - 1/4 cup low-sodium soy sauce - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - Sesame seeds for garnish - Chopped green onions for garnish This dish shines with its fresh ingredients. The flank steak gives a rich flavor, while the vegetables add crunch and color. I love using fresh garlic and ginger for that aromatic boost. You can choose honey or maple syrup based on your taste. The sesame oil adds a nutty hint, making each bite special. When you gather these ingredients, remember to slice the steak against the grain. This method keeps the meat tender and easy to chew. The colors from the bell pepper and broccoli create a feast for the eyes, too. Don't skip the garnishes! They add a nice finish. The sesame seeds give a little crunch, and the green onions bring a fresh taste that brightens the dish. With these ingredients, you’ll create a Teriyaki Beef Stir-Fry that is not just better than takeout but also a joy to prepare and share! In a bowl, mix the flank steak with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch. Stir well until the beef is coated. Let it sit for 15 minutes at room temperature. This step is key for flavor. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Stir-fry for about 3 to 4 minutes until it's browned and cooked through. Remove the beef and set it aside on a plate. This keeps the meat juicy. Using the same skillet, add another tablespoon of vegetable oil. Toss in sliced onion, bell pepper, and broccoli. Cook for about 4 to 5 minutes until the veggies are tender but crisp. Then, add minced garlic and grated ginger. Stir-fry for 30 seconds to bring out their amazing flavors. In a small bowl, whisk together honey or maple syrup, 1/4 cup of low-sodium soy sauce, and rice vinegar. Pour this sauce over the stir-fried veggies. Let it simmer gently. This will create a nice, sweet base for your dish. In another bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry to the skillet and stir until the sauce thickens, about 1 to 2 minutes. A thicker sauce clings to the beef and veggies better. Add the cooked beef back to the skillet. Toss it well with the vegetables and thickened sauce. Stir until everything is coated and heated through. Serve your Teriyaki Beef Stir-Fry hot, topped with sesame seeds and chopped green onions. Enjoy a meal that's better than takeout! Use flank steak for this dish. It has a great flavor and tender texture. Other cuts, like sirloin or ribeye, can work too, but flank steak is best. Slice the beef against the grain. This means cutting across the fibers, which helps make it tender. If you cut with the grain, it can be chewy and tough. Cook at high heat for the best stir-fry. A hot skillet ensures quick cooking. This keeps the beef juicy. For the veggies, stir-fry until they are tender, but still crisp. Aim for about 4 to 5 minutes. This way, your broccoli and bell peppers stay bright and colorful. Add more garlic or ginger for a punch of flavor. You can also try adding red pepper flakes for heat. Balancing sweetness and saltiness is key. Use honey or maple syrup to sweeten, but don’t overdo it. Taste as you go. Adjust the soy sauce for saltiness. This way, you get a well-rounded flavor that sings! {{image_4}} You can switch the beef for chicken. For chicken teriyaki, use thin slices of boneless chicken breast. Cook it the same way as the beef. This option is tasty and light. If you prefer a vegetarian dish, try tofu. Press and drain the tofu first. Cut it into cubes and marinate like the beef. Sauté the tofu until golden. This gives a great texture and flavor. Feel free to use seasonal veggies. Snap peas, carrots, or bok choy work well. They add color and crunch to your dish. Want some heat? Add sliced jalapeños or red pepper flakes. This brings a nice kick to the stir-fry. Adjust the amount based on your spice level. You can make this dish ahead of time. Cook the beef and veggies, then cool them quickly. Store in an airtight container in the fridge. It lasts for about three days. For longer storage, freeze it. Place the stir-fry in a freezer-safe bag. Press out the air and seal it. When ready to eat, thaw in the fridge overnight. Reheat in a pan until hot. Enjoy your quick, homemade meal! To keep your Teriyaki Beef Stir-Fry fresh, store leftovers right away. Use airtight containers to prevent air from getting in. Glass or plastic containers work well. If you have a lot left, divide it into smaller portions. This helps it cool down faster and makes it easy to grab later. If you want to freeze your stir-fry, first let it cool down. Once it's cool, place it in freezer-safe bags. Squeeze out as much air as you can before sealing. This helps avoid freezer burn. When ready to eat, take it out and thaw it in the fridge overnight. Reheat in a skillet over medium heat until hot. In the fridge, your Teriyaki Beef Stir-Fry will last for about 3 to 4 days. Look for any off smells or changes in color to check for spoilage. If it looks slimy or has an odd smell, it’s best to toss it. Always trust your senses; they guide you well in the kitchen! Yes, you can make this dish gluten-free. Use tamari instead of regular soy sauce. Tamari is a gluten-free soy sauce. For cornstarch, it is already gluten-free, so no changes are needed there. You have many options for side dishes. I recommend pairing it with: - Steamed jasmine rice - Quinoa - Fried rice - Noodles - Spring rolls These sides will complement the flavors of the stir-fry. If you like heat, add sriracha or chili flakes. Start with a small amount and taste. You can always add more, but you can't take it out! To prep this dish ahead, follow these steps: 1. Marinate the beef and store it in the fridge for up to 24 hours. 2. Chop the veggies and keep them in a container in the fridge. 3. Cook the stir-fry just before serving for the best taste. 4. If you have leftovers, store them in an airtight container in the fridge for 3-4 days. This blog post guides you through making a great Teriyaki Beef Stir-Fry. From marinating flank steak to perfecting the sauce, each step brings rich flavor. Remember to balance sweetness and saltiness for the best taste. You can switch proteins and veggies for variety. Store or freeze leftovers wisely to keep them fresh. With these tips, you’ll create a delicious meal every time. Enjoy your cooking adventure!

Teriyaki Beef Stir-Fry Better Than Takeout

Savor the flavors of Teriyaki Beef Stir-Fry Delight with this quick and easy recipe! Featuring tender flank steak, vibrant broccoli, and a sweet-savory sauce, it's perfect for a weeknight dinner. In just 30 minutes, you can create a delicious and colorful meal that’s sure to impress. Explore the step-by-step instructions and tips for perfecting this dish and elevate your cooking game—click through to discover your new favorite recipe!
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Ingredients
  

1 pound flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 cups fresh broccoli florets

1 bell pepper (choose red or yellow), sliced into thin strips

1 medium onion, sliced into half-moons

3 cloves garlic, finely minced

1 inch fresh ginger, grated

1/4 cup honey or maple syrup (your choice)

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (this will help thicken the sauce)

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

In a medium mixing bowl, combine the thinly sliced flank steak with 2 tablespoons of soy sauce, sesame oil, and 1 tablespoon of cornstarch. Mix thoroughly until the beef is well-coated. Allow it to marinate for at least 15 minutes at room temperature to absorb the flavors.

    Heat 1 tablespoon of vegetable oil in a large skillet or a wok over medium-high heat. Once the oil is hot, add the marinated beef in a single layer. Stir-fry for approximately 3-4 minutes, or until the beef is browned and cooked through. Remove the beef from the pan and set aside on a plate.

      In the same skillet, add the remaining tablespoon of vegetable oil. Introduce the sliced onion, bell pepper, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp, retaining a vibrant color.

        Toss in the minced garlic and grated ginger to the skillet with the vegetables. Stir-fry for an additional 30 seconds, allowing the fragrant aroma to fill the air.

          In a small separate bowl, whisk together the honey (or maple syrup), 1/4 cup of low-sodium soy sauce, and rice vinegar until combined. Carefully pour this sauce over the stir-fried vegetables and bring the mixture to a gentle simmer.

            Mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry, then add it to the skillet. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.

              Add the cooked beef back into the skillet, tossing it with the vegetables and the thickened sauce. Stir until everything is beautifully coated and heated through, ensuring each bite is packed with flavor.

                Serve your Teriyaki Beef Stir-Fry hot over a bed of cooked rice or noodles. For a delightful finishing touch, garnish with a sprinkle of sesame seeds and a scattering of chopped green onions for added crunch and freshness.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Serving Suggestions: Pair this dish with steamed jasmine rice or quinoa for a wholesome meal, and consider adding a side of spring rolls for a complete Asian-inspired dining experience.