Beef teriyaki

0.25 cup Soy Sauce
0.5 cup (8 fl oz) Water, tap
0.25 cup, packed Brown Sugar
2.0 tsp Garlic
2.0 tsp Ginger Root
1.0 tbsp Honey
1.0 1tsp Sesame Oil
1.33 tbsp Argo 100% Pure Corn Starch
1.0 lb Flank Steak
1.0 cup, pieces or slices Mushrooms, fresh
0.5 cup, chopped or diced Broccoli, fresh
1.0 cup Cauliflower, raw
1.0 cup, chopped Peppers, sweet, red, fresh
1.0 cup, strips Green Peppers (bell peppers)
1.0 cup, chopped Onions, raw
0.5 cup Corn - miniature cobs of corn - canned
0.5 cup slices Waterchestnuts (water chestnuts)

Set sauce aside.For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside. For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat. Place half of the steak in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until just cooked through.  Set the first batch of steak aside and repeat the process with the rest of the beef. Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium high heat until warmed through. Garnish with sesame seeds and sliced green onions if desired.

Serving Size: 6

Number of Servings: 6.0

Recipe submitted by SparkPeople user LASHINN57.