Main dish

Teriyaki Beef Stir-Fry

Teriyaki Beef Stir-Fry
This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?
Cuisine: American
Recipe type: Man dish
  • One 1½-pound piece bottom round steak
  • 1 tablespoon dark brown sugar
  • 1 lime, zested and juiced
  • 6 tablespoons soy sauce
  • Ground black pepper
  • ¼ 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.

Watch the recipe video here:

How to Make Ree's Teriyaki Beef Stir-Fry

This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?Watch The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 30, 2018