Best Teriyaki Beef Stir Fry For Recipes

Teriyaki Beef Stir-Fry image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 20

One 1 1/2-pound piece bottom round steak
1 tablespoon dark brown sugar
1 lime, zested and juiced
6 tablespoons soy sauce
Ground black pepper
1/4 cup thick teriyaki sauce
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons vegetable oil
4 cloves garlic, cut into thin slices
One 1-inch piece fresh ginger, peeled and cut into julienne strips
1 jalapeno pepper, seeded and cut into thin strips
8 ounces green beans, cut in half across
1 cup julienned carrots
1 red bell pepper, cut into thin strips
4 ounces snow peas, cut in half lengthwise
Cooked white rice, for serving
2 scallions, sliced, for garnish
2 teaspoons sesame seeds, for garnish

Steps:

Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
Serve over rice and garnish with scallions and sesame seeds.

Teriyaki Beef Stir-Fry or Marinade image

Provided by Cathy17

Categories Steak

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup orange juice
4 -6 tablespoons teriyaki sauce (I use 4 TB as I find teriyaki sauce a bit salty for our taste)
1 tablespoon vegetable oil or 1 tablespoon olive oil
2 teaspoons dark sesame oil
2 teaspoons granulated sugar
1 teaspoon Tabasco sauce (I use more) or 1 teaspoon bottled hot sauce, to taste (I use more)
2 teaspoons bottled chopped ginger (I use more) or 1 teaspoon freshly grated ginger, to taste (I use more)
2 teaspoons bottled chopped garlic or 2 garlic cloves, minced, to taste
1/4 teaspoon salt, to taste
1 lb top sirloin steak, cut into one inch strips
1 teaspoon sesame oil
2 tablespoons sesame seeds
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium Spanish onions or 1 medium purple onion, sliced
1 large green pepper, cut into strips

Steps:

Mix all ingredients together for the marinade.
Cut the beef into one inch strips and add to the marinade.
Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
Add the beef, mixing well to blend all the flavors and ingredients.
If you want, you can add some more of the marinade with the beef.
Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
It went great with a bottle of Cabernet Shiraz Merlot red wine.
Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
If you don't mind the salty flavor, you can add more for your taste.