Teriyaki Beef Stir Fry
Teriyaki beef stir fry with flank (or skirt) steak, homemade teriyaki sauce, broccoli, onions, and red bell peppers! Easy weeknight dinner for the family!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoons dark brown sugar
- 2 teaspoons ginger (grated )
- 2 garlic cloves (grated)
- 2 teaspoons cornstarch
- ¼ cup water
- 1 tablespoon avocado oil (divided)
- 1 onion (thinly sliced)
- 1 red pepper (thinly sliced)
- ½ cup water
- 3 cups broccoli florets (cut into bite-sized pieces)
- 1 pound flank steak (thinly sliced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Steamed white rice (for serving)
- Sesame seeds (for serving)
Instructions
- 1
To make the teriyaki sauce, in a small bowl whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.
- 2
Add ½ tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned. Add the broccoli and water, then cover pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp tender.
- 3
Using a slotted spoon, remove vegetables from the skillet and set aside. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.
- 4
Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.