Teriyaki Beef Stir-Fry
This Teriyaki Beef Stir-Fry combines thinly sliced beef and fresh vegetables in a homemade sweet-savory teriyaki sauce for a quick weeknight dinner. Ready in just 30 minutes, this adaptable recipe features perfectly seared meat, crisp-tender vegetables, and a glossy sauce that's better than takeout, all served over rice or noodles for a complete meal.
Ingredients
For the Beef and Vegetables
- 1 pound flank steak or sirloin thinly sliced against the grain
- 2 tablespoons vegetable oil divided
- 3 cups mixed vegetables broccoli florets, sliced bell peppers, snap peas, carrots, mushrooms
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 green onions sliced (white and green parts separated)
- Optional: 1/4 cup cashews or sliced water chestnuts for crunch
For the Teriyaki Sauce
- 1/3 cup soy sauce low-sodium preferred
- 3 tablespoons brown sugar
- 2 tablespoons mirin or rice wine can substitute dry sherry or more brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
For Serving
- Hot cooked rice or noodles
- Sesame seeds
- Extra sliced green onions
- Red pepper flakes optional
Instructions
- Prep your ingredients. This stir-fry comes together quickly, so have everything ready before you start cooking. Slice your beef, chop your vegetables, mince your garlic and ginger, and slice your green onions.
- Make the sauce. In a small bowl, whisk together soy sauce, brown sugar, mirin, honey, rice vinegar, and sesame oil until the sugar is dissolved. In a separate small bowl, mix cornstarch and water until smooth, then whisk this slurry into the sauce. Set aside.
- Heat your wok. Place your wok or large skillet over high heat and add 1 tablespoon of vegetable oil. Once it's shimmering hot (you'll see little ripples in the oil), it's ready.
- Cook the beef in batches. Add half the beef in a single layer and let it sear undisturbed for about 1 minute. Then stir-fry for another 1-2 minutes until browned but not fully cooked through. Remove to a plate and repeat with the remaining beef.
- Stir-fry the aromatics. Add the remaining tablespoon of oil to the wok. Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant but not browned.
- Add the vegetables. Starting with the hardest vegetables first (like carrots and broccoli), stir-fry for 2-3 minutes. Then add quicker-cooking vegetables (like bell peppers and snap peas) and continue stir-frying for another 2 minutes until vegetables are crisp-tender.
- Return the beef to the wok. Add the seared beef and any accumulated juices back to the wok with the vegetables.
- Sauce it up. Give your prepared teriyaki sauce a quick stir (the cornstarch may have settled), then pour it into the wok. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats everything nicely.
- Add the finishing touches. Toss in the cashews or water chestnuts if using, and the green parts of the green onions. Give everything a final toss.
- Serve it up. Plate over hot rice or noodles, and garnish with sesame seeds, additional green onions, and red pepper flakes if desired.
Notes
- Beef tip: For the most tender results, place your beef in the freezer for about 20 minutes before slicing. This firms it up just enough to make thin slicing easier.
- Cooking the beef in batches is crucial. Overcrowding the pan leads to steaming rather than searing, and you'll lose that wonderful caramelization.
- For extra flavor, marinate the beef for 30 minutes in 2 tablespoons of soy sauce, 1 tablespoon of oil, and 1 teaspoon of cornstarch before cooking.
- Vegetable prep hack: Buy pre-cut stir-fry vegetable mixes to save time on busy weeknights.
- This recipe is fantastic for meal prep—the flavors actually improve overnight in the refrigerator.
- For a lower-carb option, serve over cauliflower rice or with extra vegetables.
- Sweet tip: If your teriyaki sauce tastes too salty, add a bit more honey or brown sugar to balance it out.