Teriyaki Beef Stir-Fry

Name: Teriyaki Beef Stir-Fry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 3
Cuisine: Japanese, Asian
Ingredients: 340 grams beef flank steak , cut into thin strips; 182 grams broccoli florets; 2 teaspoons canola oil; 3 servings Hot cooked brown rice, optional; 1 teaspoon cornstarch; 1 Tbsp minced fresh gingerroot; 96 milliliters sliced fresh mushrooms; 96 milliliters sliced fresh mushrooms; 4 garlic cloves, minced; 75 grams coarsely chopped green pepper; 85 milliliters honey; 85 milliliters reduced-sodium soy sauce; 1 medium onion, chopped; 75 grams coarsely chopped sweet red pepper; 118 milliliters water

Teriyaki Beef Stir-Fry

The recipe Teriyaki Beef Stir-Fry can be made in around 25 minutes. One portion of this dish contains approximately 33g of protein, 10g of fat, and a total of 454 calories. For $3.46 per serving, you get a main course that serves 3. Head to the store and pick up onion, garlic cloves, bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a small bowl, combine the first five ingredients.

Equipment you will use

Bowl

Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Beef

Equipment you will use

Ziploc Bags

Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink.

Ingredients you will need

Marinade

Beef

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove and keep warm.

Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes.

Ingredients you will need

Broccoli

Peppers

Onion

Equipment you will use

Frying Pan

Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan.

Ingredients you will need

Vegetable

Mushrooms

Beef

Equipment you will use

Frying Pan

Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened.

Ingredients you will need

Corn Starch

Marinade

Beef

Serve over rice if desired.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

340grams

beef flank steak , cut into thin strips 182grams

broccoli florets 2teaspoons

canola oil 3servings

Hot cooked brown rice, optional 1teaspoon

cornstarch 1Tbsp

minced fresh gingerroot 96milliliters

sliced fresh mushrooms 96milliliters

sliced fresh mushrooms 4

garlic cloves, minced 75grams

coarsely chopped green pepper 85milliliters

honey 85milliliters

reduced-sodium soy sauce 1medium

onion, chopped 75grams

coarsely chopped sweet red pepper 118milliliters

water

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Asian works really well with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.