Recipe by Terri @ that's some good cookin'
- 1 pound sirloin steak or flank steak
- 1 onion, cut in half then sliced a scant 1/4-inch thick into half rings
- 1 red bell pepper, sliced into strips
- 1-2 heads broccoli, cut into florets
- 4 carrots, peeled and sliced crosswise on a diagonal
- 2 cups teriyaki sauce of preference, divided
- Choose one of the following methods for preparing the meat:
- Slice partially frozen steak in very thin slices across the grain (It is easiest to cut beef into srips when it is partially frozen).
Place beef in zip-style plastic bag and pour 1 cup teriyaki sauce over
it. Seal and place in refrigerator to marinate for at least 1 hour and
up to 24 hours.
- Pierce beef with a fork all over one side. Turn
to opposite side and pierce all over with fork. Place steak, whole, in
a zip-style plastic bag. Pour 1 cup teriyaki sauce over meat in bag,
seal bag. Through the outside of the close bag, massage the sauce into
the meat a little, then place in refrigerator for at least 1 hour or up
to 24 hours.
- Remove beef from marinade; discard marinade.
- Heat a large skillet or a wok over high heat until very hot. Add oil and swirl skillet or wok to coat with oil.
- Add the broccoli and carrots to the pan. Stir-fry for about 2 minutes.
the onions and peppers to the broccoli and carrots and continue to
stir-fry just until barely crisp tender. Remove pan from heat and set
aside. There is no need to add salt or other seasonings to the
vegetables because the teriyaki sauce will have all of the flavors that
- For the beef:
- If using beef strips:
Remove vegetables from pan or wok and set aside. Add a little more oil
to the pan/wok and stir-fry the beef just until it loses it's pink
color. Return the vegetables to the pan/wok with the beef, add
approximately 3/4-1 cup of teriyaki sauce (or to taste--it can be really
strong, so use it judiciously) and stir-fry for a couple of minutes
just until the sauce barely reduces and gets a little glossy on the
- If using whole beef steak: Heat a little oil in a
grill pan or a frying pan. Remove steak from marinade (discard
marinade). Place the steak in the pan and cook for 5-8 minutes on each
side, depending on the desired degree of doneness. (145-degrees =
medium-rare; 160-degrees = medium). I cooked my steak to medium rare because it cooked a little more when I returned it to the vegetables.
Remove steak from pan and put on a cutting board to rest for about 10
minutes. Slice into thin strips at an angle against the grain. Add the
beef strips to the vegetables. Add 3/4-1 cup teriyaki sauce (depending
on taste preference); stir-fry over medium high heat for a couple of
minutes just until the sauce barely reduces and gets a little glossy on
- Serve over hot, cooked rice.