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Teriyaki Beef Stir-Fry

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
  3. 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.
  4. 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.
  5. Serve over rice and garnish with scallions and sesame seeds.