Sticky Teriyaki Beef and Vegetable Skillet

Crafting Flavor: Essential Ingredients for Your Stir Fry

The magic of this easy Teriyaki Beef Stir Fry lies in its carefully selected, high-quality ingredients that come together to create a symphony of flavors and textures. Here’s a detailed look at the key components:

• Beef Sirloin: The foundation of our stir fry. While sirloin steak is a fantastic choice for its lean tenderness and quick cooking, other cuts like tri-tip steak or pre-sliced carne picada also work wonderfully. The most crucial aspect is to slice your beef into very thin strips. This ensures it cooks rapidly and evenly in the high heat of a stir fry, resulting in a delightfully tender bite every time.
• Soy Sauce: The cornerstone of any good teriyaki marinade and sauce. You can use regular soy sauce for a robust flavor or low-sodium soy sauce if you’re mindful of salt intake. It provides that essential umami depth and savory base that defines the teriyaki profile.
• Brown Sugar: This is a non-negotiable ingredient for achieving the signature sweet and sticky glaze of a classic teriyaki sauce. Whether you opt for light or dark brown sugar, its molasses content adds a rich sweetness and helps create that beautiful caramelization.
• Ginger: Fresh ginger offers a pungent, aromatic kick that elevates the entire dish. Its bright, zesty notes are indispensable in Asian cuisine. While fresh is highly recommended for its superior flavor, you can substitute with 2 teaspoons of ground ginger powder if fresh isn’t available, though the flavor will be milder.
• Garlic: Freshly minced garlic provides an incomparable aromatic foundation. You’ll use it in both the beef marinade and to infuse the stir-fried vegetables with its delightful fragrance, building layers of complex taste.
• Veggies: For this particular recipe, we’ve chosen the classic combination of vibrant broccoli florets and thinly sliced red bell peppers. However, the world of stir-fry vegetables is vast and open to your personal preference! Consider adding crisp green beans, tender asparagus spears, refreshing bok choy, or even sliced carrots and snow peas. The key is to select vegetables that will maintain a slight crispness and vibrant color after being cooked for just a few minutes in a hot pan, ensuring a dynamic texture in every bite.
• Cornstarch Slurry: This is our secret weapon for achieving that perfectly thickened, glossy teriyaki sauce. Made by dissolving cornstarch in cold water, this slurry is added to the simmering marinade to create a luscious, spoon-coating consistency that beautifully clings to the beef and vegetables, transforming it from a simple liquid into a rich glaze. Always use cold water to prevent lumps!

Mastering the Wok: How to Make Irresistible Beef Teriyaki Stir Fry

Creating this flavorful Teriyaki Beef Stir Fry is a straightforward process, broken down into a few simple steps. Follow these instructions for a perfect dish every time:

1. Prepare and Marinate the Beef: Begin by thinly slicing your chosen beef cut into uniform, bite-sized strips. Transfer the sliced beef to a durable freezer bag. To this, add the soy sauce, thinly sliced green onions, brown sugar, avocado oil (or sesame oil for an authentic touch), grated fresh ginger, and minced garlic. Seal the bag, ensuring all air is removed, then massage the contents gently until every piece of meat is thoroughly coated in the marinade. Refrigerate for at least 30 minutes, or for optimal tenderness and flavor, marinate for up to 24 hours. This essential step tenderizes the beef and infuses it with the deep teriyaki essence.
2. Cook the Vibrant Vegetables: Once your beef has marinated, remove it from the refrigerator. Heat a large sauté pan or wok over medium-high heat, then add a tablespoon of oil. Once hot, add the minced garlic and sauté for approximately 1 minute until fragrant. Immediately add the broccoli florets and red bell pepper strips, seasoned lightly with salt and pepper. Stir-fry constantly, tossing the vegetables until the broccoli turns a bright, vivid green and becomes slightly tender, yet still retains a delightful crisp bite. Remove the perfectly cooked vegetables from the pan and set them aside.
3. Sear the Tender Beef: Using the same pan, add another 1-2 tablespoons of avocado oil. Before cooking the beef, set aside about 1/2 cup of the marinade from the bag – this will be used for the sauce. Remove the beef strips from the remaining marinade, shaking off any excess. Add half of the marinated beef to the hot pan in a single layer to avoid overcrowding. Cook, stirring occasionally, for about 2-3 minutes, until the beef is beautifully browned and cooked through. Overcrowding the pan can steam the beef instead of searing it, so cook in batches if necessary. Remove the first batch of cooked beef and set it aside, then repeat the process with the remaining beef until all is cooked.
4. Thicken the Signature Sauce: Return the reserved 1/2 cup of marinade to your saucepan. Bring it to a rolling boil and let it simmer for about 2 minutes, allowing the flavors to meld and deepen. In a small separate bowl, combine 2 tablespoons of cold water with 1 tablespoon of cornstarch, stirring vigorously until the cornstarch is completely dissolved and no lumps remain – this is your cornstarch slurry. While continuously whisking the simmering marinade, slowly pour in the cornstarch slurry. Continue to whisk and simmer for another 1-2 minutes until the sauce thickens to a glossy, rich consistency that generously coats the back of a spoon.
5. Combine and Serve: Finally, add the previously cooked vegetables and seared beef back into the pan with the thickened teriyaki sauce. Toss everything gently to ensure all ingredients are evenly coated in the luscious glaze. Serve this steaming hot Teriyaki Beef Stir Fry immediately over your choice of cooked rice (white, brown, or even cauliflower rice). Garnish with extra green onions or sesame seeds if desired, and prepare to enjoy a truly unforgettable meal!

Common Queries: Your Teriyaki Beef Stir Fry FAQs Answered

Here are some frequently asked questions to help you perfect your Teriyaki Beef Stir Fry:

Unlock Maximum Flavor: Expert Recipe Tips for the Perfect Stir Fry

Achieving a restaurant-quality Teriyaki Beef Stir Fry at home is easily within reach with these helpful tips and tricks:

• Optimal Marination is Key: While 30 minutes provides some flavor, aim to marinate the beef for at least 2 hours. This extended time allows the marinade’s acidity and flavors to deeply penetrate and tenderize the meat, resulting in a more succulent and flavorful stir fry.
• Avoid Over-Marinating: Do not marinate your beef for more than 24 hours. Beyond this timeframe, the acidic components in the marinade can start to break down the beef fibers too much, leading to an undesirable mushy texture.
• “Mise en Place” is Your Best Friend: Stir-frying is a rapid cooking method, so preparation is paramount. Have all your ingredients prepped, measured, and ready to go (chopped vegetables, sliced beef, mixed sauce) before you even turn on the stove. This ensures a smooth, stress-free cooking process.
• Effortless Slicing Hack: To make slicing the beef into super-thin strips much easier, place your cut of beef in the freezer for about 15-20 minutes before you start. It should be firm but not completely frozen, which will allow for precise, clean cuts.
• Thin Slices for Quick Searing: Always slice your meat as thinly as possible. Thin slices allow the beef to sear quickly and evenly, locking in juices and preventing it from becoming tough. This is fundamental to the “stir-fry” technique.
• Substitute for Carne Picada: If you’re unable to find carne picada, don’t worry! A chuck roast or any steak cut can be thinly sliced at home. Remember to slice against the grain for maximum tenderness.
• Choose the Right Cookware: For the best results, use a wok, a well-seasoned cast iron pan, or a sturdy non-stick skillet. These types of pans distribute heat effectively and can withstand the high temperatures required for proper stir-frying.
• Cook Hot and Fast: The essence of stir-frying is high heat and quick cooking. This ensures that vegetables remain crisp-tender and the beef develops a delicious seared crust without drying out.
• Add Ingredients Strategically: Introduce ingredients to the skillet according to their cooking times. Harder vegetables (like broccoli) go in first, followed by softer ones (like bell peppers), and finally the rapidly cooking beef. This method ensures all components are cooked to their ideal doneness.
• Stir Continuously: Keep the ingredients moving in the pan. Frequent stirring separates the pieces, promoting even cooking and consistent heat distribution, which is vital for a uniformly cooked stir fry.
• Don’t Overcrowd the Pan: This is a common mistake. Cooking too much at once will lower the pan’s temperature, causing ingredients to steam instead of sear, leading to a less flavorful and sometimes soggy result. Cook in batches if necessary.
• Taste and Adjust: Always taste your sauce and stir fry before serving. Adjust seasonings (more soy sauce for saltiness, a touch more brown sugar for sweetness, or a splash of rice vinegar for tang) to suit your preference.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Yields: 8 people

Ingredients

Teriyaki Marinade

• 2 pounds beef, such as sirloin steak, tri-tip steak, or carne picada
• 1½ cups soy sauce (regular or low sodium)
• 1/2 cup green onions, thinly sliced
• 1/2 cup light brown sugar
• 2 tablespoons avocado oil (sesame oil also works wonderfully)
• 2 tablespoons ginger, freshly grated or thinly sliced
• 1 tablespoon garlic, minced

For Stir Fry

• 2 tablespoons avocado oil, (divided)
• 1 tablespoon garlic, minced
• 3 cups broccoli, cut into 1″ bite-sized florets
• 1/2 whole red bell pepper, sliced into 1/2″ strips
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons cold water (for cornstarch slurry)
• 1 tablespoon cornstarch (for thickening)

Instructions

1. Thinly slice the beef into bite-sized strips, then place it in a freezer bag. Add the soy sauce, sliced green onions, brown sugar, avocado oil, ginger, and garlic. Mix thoroughly until all of the meat is coated. Seal the bag and marinate in the fridge for a minimum of 2 hours, or up to 24 hours for best results.
2. Once the beef is marinated, remove it from the fridge. Heat a large sauté pan or wok over medium-high heat and add 1 tablespoon of oil. Add the minced garlic and cook for about 1 minute until fragrant. Then, add the broccoli, bell peppers, salt, and pepper.
3. Stir and fry the vegetables until the broccoli is slightly tender and bright green, yet still crisp. Remove the cooked vegetables from the pan and set them aside.
4. In the same pan, add the remaining 1-2 tablespoons of avocado oil. Reserve about 1/2 cup of the marinade from the bag for the sauce later. Remove the beef from the remaining marinade. Add half of the beef to the hot pan in a single layer. Cook, stirring occasionally, until the beef is cooked through—this should take about 2-3 minutes per batch.
5. Remove the first batch of cooked beef from the pan and set it aside. Cook the rest of the beef in the same manner. Set all cooked beef aside.
6. Add the reserved 1/2 cup of marinade to your saucepan and bring it to a boil for about 2 minutes. In a small bowl, combine the cold water and cornstarch, stirring until completely dissolved. Pour this cornstarch slurry into the simmering marinade while continuously whisking. Continue to whisk and simmer until the sauce thickens and coats the back of a spoon.
7. Add the reserved cooked vegetables and beef back into the pan with the thickened sauce. Stir everything together gently to coat evenly. Serve hot over cooked rice (such as white, brown, or cauliflower rice). Enjoy your homemade Teriyaki Beef Stir Fry!

Video

Notes

Storing instructions: Store any leftover Teriyaki Beef Stir Fry in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before storing.

Reheating: To reheat, simply place the leftovers in a sauté pan over medium heat, stirring occasionally until warmed through. You can also microwave in short intervals until hot.

Nutrition

Calories: 611 kcal | Carbohydrates: 56g | Protein: 28g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2515mg | Potassium: 533mg | Fiber: 1g | Sugar: 15g | Vitamin A: 401IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 4mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course

Cuisine: Chinese, Asian

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