Teriyaki Beef Stir-Fry

Total Time:
25 min
15 min
10 min

6 to 8 servings

  • 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
  • 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.

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