Beef Teriyaki
Servings: 4 servings
Calories: 291cal
Ingredients
- 1 pound flank steak
- 2 Tablespoons olive oil
- 1 Tablespoon cornstarch
- ¼ cup water
Teriyaki Sauce
- ¼ cup low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey
- ¾ Tablespoon rice vinegar
- ¾ teaspoon chopped ginger
- ½ Tablespoon minced garlic
- ¾ teaspoon brown sugar
Instructions
- Slice beef into thin strips against the grain. Toss meat strips with cornstarch.
- Combine all sauce ingredients in an immersion blender and blend until smooth.TIP: Alternatively, you can use 1/2 cup of our homemade teriyaki sauce.
- Add olive oil to wok over medium-high heat until hot, but not smoking. Add beef and stir fry until no longer pink
- Add sauce to the brown beef in the wok. Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
- Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
Notes
- Flank steak is what we like to use as it's affordable, lean, and great for stir-fries. Cutting flank steak against the grain will make this tougher cut less chewy. Skirt steak, sirloin tip, or tri-tip are good substitutes.
- We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements above for the appropriate amount of sauce for this recipe.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a wok or skillet over medium-low heat until warmed through.
Nutrition
Serving: 1serving | Calories: 291cal | Carbohydrates: 9g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 881mg | Potassium: 459mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg
