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Teriyaki Beef Stir Fry
This healthy Teriyaki Beef Stir Fry comes together quickly and features tender beef in an easy homemade teriyaki sauce with any of your favorite vegetables.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
3
servings
Calories:
436 kcal
Course:
Main Course
Cuisine:
Chinese, Mongolian
Ingredients
For the Stir Fry:
- 1 pound sirloin steak cut into thin, bite-sized pieces
- 1 tablespoon soy sauce low-sodium
- ½ teaspoon black pepper ground
- 1 tablespoon extra-virgin olive oil divided
- 1 red bell pepper cored and cut into thin slices
- 3 cups mixed vegetables such as broccoli, snap peas, or carrots, chopped, of choice
- 1 water chestnuts drained, 8-ounce can, sliced
- 3 green onion finely chopped; divided, medium
- 1 tablespoon sesame seeds optional
- brown rice white rice, quinoa, noodles, or cauliflower rice - for serving, prepared
For the Teriyaki Sauce:
- ⅓ cup soy sauce low-sodium
- ¼ cup water
- 3 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon cornstarch
Instructions
- Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
- Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
- Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
- When the vegetables are ready, add the water chestnuts and return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
Cup of Yum
Notes
- TO STORE: Place leftover stir fry in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm beef and vegetables in a wok on the stove over medium-low heat. You can also reheat this dish in the microwave.
- TO FREEZE: Store beef and vegetables in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 3); about 1 2/3 cup of stir fry per serving (without rice)
Calories
436kcal
(22%)
Carbohydrates
40g
(13%)
Protein
39g
(78%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
92mg
(31%)
Potassium
1119mg
(24%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
1978IU
(40%)
Vitamin C
136mg
(151%)
Calcium
151mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 436
% Daily Value*
| Serving | 1(of 3); about 1 2/3 cup of stir fry per serving (without rice) | |
| Calories | 436kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Potassium | 1119mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1978IU | 40% |
| Vitamin C | 136mg | 151% |
| Calcium | 151mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.