Beef Stir Fry with Ginger Teriyaki (from scratch)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the sauce: 1/4 cup soy sauce (nutrition facts are for low-sodium soy sauce)1 1/4 cups water1 Tbs. grated ginger4 cloves garlic, minced1 tsp sesame oil1 Tbs dark brown sugar, packed4 Tbs apple cider vinegar2 Tbs dry sherry or sake (I've also used rice vinegar)3 Tbs cornstarchFor the veggies and beef: Canola Oil, 1 TbsBeef, top sirloin, 16 oz, sliced into stripsOnions, raw, 1 cup, chopped Broccoli, fresh, 3 cup, chopped Cabbage, fresh, 3 cup, chopped Peppers, sweet, red, raw, sliced, 2 cup Carrots, raw, 1 cup, chopped Mushrooms, fresh, 3 cup, sliceed Zucchini, 2 cup, sliced Scallions, raw, 1 cup, chopped
1. Whisk together all sauce ingredients and set aside. (Add the cornstarch last after you have mixed all the other ingredients.)
2. Heat up the canola oil in a wok or large skillet. Add the beef strips and brown on all sides. Pull the beef out and set aside.
3. Add the onions to the oil still in the wok and sautee until they start to soften.
4. Add broccoli, cabbage, peppers and carrots and stir-fry for 3 or 4 minutes, until they start to soften.
5. Return the browned steak to the wok. Add mushrooms, zucchini, and scallions, and stir-fry another 4 or 5 minutes, until the zucchini begins to get soft.
6. Mix the sauce again so that it looks cloudy (which means the cornstarch is mixed back in), and pour all of it over the veggies and meat in the wok. Stir well, keeping the heat high. In a few minutes, the sauce will thicken and the veggies will turn shiny.
Makes 6 servings of about 2 cups. Serve over 1/2 cup brown rice or noodles. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user YIYEHTOV.
2. Heat up the canola oil in a wok or large skillet. Add the beef strips and brown on all sides. Pull the beef out and set aside.
3. Add the onions to the oil still in the wok and sautee until they start to soften.
4. Add broccoli, cabbage, peppers and carrots and stir-fry for 3 or 4 minutes, until they start to soften.
5. Return the browned steak to the wok. Add mushrooms, zucchini, and scallions, and stir-fry another 4 or 5 minutes, until the zucchini begins to get soft.
6. Mix the sauce again so that it looks cloudy (which means the cornstarch is mixed back in), and pour all of it over the veggies and meat in the wok. Stir well, keeping the heat high. In a few minutes, the sauce will thicken and the veggies will turn shiny.
Makes 6 servings of about 2 cups. Serve over 1/2 cup brown rice or noodles. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user YIYEHTOV.
Nutritional Info Amount Per Serving
- Calories: 296.7
- Total Fat: 9.8 g
- Cholesterol: 67.1 mg
- Sodium: 447.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.1 g
- Protein: 28.3 g
Member Reviews