Teriyaki beef stir-fry
This dish is a real winner in our house. Cooking the steak whole and then slicing and adding it at the end keeps the meat tender and slightly pink. And the sweet, salty, oh-so-slightly citrusy teriyaki sauce, of course, is the star.
Teriyaki beef stir-fry
This dish is a real winner in our house. Cooking the steak whole and then slicing and adding it at the end keeps the meat tender and slightly pink. And the sweet, salty, oh-so-slightly citrusy teriyaki sauce, of course, is the star.
Cooking Instructions
- 1
In a small saucepan on medium heat combine all the sauce ingredients except for the cornstarch. Bring to a simmer.
- 2
Make a slurry using the cornstarch and 2 tbsp water. Stir it into the sauce, and keep stirring until the sauce thickens. Add a few grinds of black pepper. Simmer another minute, then set the sauce aside.
- 3
Put a large pan on medium-high heat. Rub the steak with some veg oil and lay it into the pan. Sear for 3 to 4 minutes per side, or until medium-rare. Remove the steak to a plate to rest.
- 4
Add the broccoli to the pan. If needed, add a fresh splash of veg oil. Fry the broccoli for 5 minutes, until softened with some charred edges.
- 5
Add the carrot and bamboo shoots to the pan. Continue frying 2 minutes. Add the onion and red pepper.
- 6
Slice the steak into thin strips, then return the meat and any juices to the pan. Add 2/3 of the sauce and toss to coat. Sprinkle with a dusting of sesame seeds. Serve with plenty of steamed rice, with the remaining sauce on the side, so people can add more if they want.
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