Beef Teriyaki Stir Fry
This vibrant stir-fry balances tender flank steak with crisp-tender broccoli, mushrooms, and bell peppers, all coated in a glossy, sweet-savory teriyaki sauce that clings to every bite. The dish delivers a satisfying contrast of textures—silky beef, snappy veggies, and a sticky, umami-rich glaze—while the aromatic garlic and ginger deepen the flavor without overpowering. It’s a weeknight dinner that feels indulgent but comes together with minimal effort, making it a reliable go-to for both quick meals and impressive weeknight feasts. Serve it over steamed rice for a complete, restaurant-worthy dish that’s as satisfying as it is simple.
Ingredients
- broccoli florets2.0 cups
- brown sugar1.0 tablespoon
- cornstarch1.0 tablespoon
- sesame oil1.0 teaspoon
- flank steak0.5 pound
- garlic1.0 teaspoon
- ginger1.0 tablespoon
- mushrooms1.0 cup
- oil6.0 teaspoons
- bell pepper1.0 cup
- scallions2.0 tablespoons
- sesame seeds2.0 teaspoons
- soy sauce0.25 cup
Nutrition
Directions
- 1
Slice the flank steak across the grain into thin strips, about 1/4 inch thick.
- 2
In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and sesame oil to make the sauce.
- 3
Heat 2 teaspoons of oil in a wok or large skillet over high heat until shimmering.
- 4
Add the beef strips in a single layer and sear for 1-2 minutes per side until browned. Remove and set aside.
- 5
Add remaining 4 teaspoons oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
- 6
Add broccoli florets and mushrooms; stir-fry for 3-4 minutes until tender-crisp.
- 7
Add bell pepper strips and cook for 1 minute. Return beef to the wok.
- 8
Pour the sauce over the beef and vegetables. Stir-fry for 1-2 minutes until sauce thickens and coats everything.
- 9
Garnish with sliced scallions and sesame seeds. Serve immediately over steamed rice.
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