Teriyaki Beef, Broccoli & Bell Pepper Stirfry
A superb fake-out take-out dish using my tried and true stir-fry "formula!"
Servings - 4 servings
Ingredients
- 1 lb beef for stirfry skirt steak, sliced across the grain
- 1 cup teriyaki sauce (use gluten free sauce, if needed)
- 2 Tbsp canola oil
- 1 red bell pepper seeded and sliced
- 1 1/2 cups broccoli florets fresh
- 1 cup sticky white rice side dish, recipe link below
Instructions
- If needed hinly slice the sirloin steak, slicing across the grain of the meat. Add the teriyaki sauce and marinade for at least 30 minutes, ideally overnight.
- Cook rice, as directed.
- Heat the canola oil over high heat in large skillet or wok. Add the beef slices with marinade and brown on all sides, tossing often. Saute over high heat for 5 minutes. Transfer the beef and sauce to a plate.
- Saute the bell pepper slices and broccoli in the same skillet for 4 to 6 minutes, or until bell pepper has softened and broccoli turns brighter green.
- Add the beef and sauce back into the skillet and toss together. If needed, thicken the sauce with a cornstarch slurry (1 Tbsp cornstarch mixed into 2 Tbsp water). Let simmer for a few minutes and then serve.
- Serve Teriyaki Beef & Veggie Stir-fry over sticky white rice with optional sesame seed garnish.