Tender slices of beef and crisp, colorful vegetables tossed in a sweet and savory homemade teriyaki sauce. A classic one-pan meal that comes together in under 30 minutes, perfect for a busy weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
559cal
53gprotein
34gcarbs
23g
Ingredients
1.5 lb Flank Steak (Sliced thinly against the grain)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A vibrant mix of crisp-tender vegetables tossed in a savory and slightly sweet garlic ginger sauce. This quick and healthy weeknight dinner is better than takeout and ready in under 30 minutes!
About Teriyaki Beef Stir-Fry, Steamed Basmati Rice and Vegetable Stir-Fry
Melt-in-mouth Teriyaki Beef with fiber-rich veggies and rice – an energy-giving delight!
This hawaiian dish is perfect for dinner. With 996.1600000000001 calories and 64.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
Vegetable Oil
(Divided)
2 cups Broccoli (Cut into small florets)
1 pcs Bell Pepper (Medium, any color, thinly sliced)
1 pcs Onion (Medium, sliced)
1 tsp Sesame Seeds (For garnish)
2 tbsp Green Onions (Chopped, for garnish)
Instructions
1
Prepare the Teriyaki Sauce
In a medium bowl, whisk together the low sodium soy sauce, water, packed brown sugar, mirin, toasted sesame oil, minced garlic, and grated ginger until the sugar is dissolved.
In a separate small bowl, create a slurry by whisking the cornstarch with 2 tablespoons of the prepared sauce mixture until smooth. Set both the sauce and the slurry aside.
2
Sear the Beef
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
Carefully add half of the thinly sliced beef in a single layer. Cook for 1-2 minutes per side until well-browned but still slightly pink inside. Avoid overcrowding the pan.
Using tongs, remove the seared beef to a clean plate. Repeat the process with the remaining beef.
3
Stir-Fry the Vegetables
Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the same skillet.
Add the sliced onion and bell pepper. Stir-fry for 2-3 minutes until they start to soften.
Add the broccoli florets and stir-fry for another 3-4 minutes. The broccoli should be bright green and crisp-tender. For softer broccoli, add 2 tablespoons of water and cover the pan for 1 minute to steam.
4
Combine and Thicken the Sauce
Return the seared beef and any accumulated juices back to the skillet with the vegetables.
Give the teriyaki sauce a quick stir and pour it over the beef and vegetables. Bring the mixture to a gentle simmer.
Whisk the cornstarch slurry one more time, then pour it into the simmering sauce. Stir constantly for 1-2 minutes as the sauce thickens and beautifully coats all the ingredients.
5
Garnish and Serve
Remove the skillet from the heat.
Garnish with toasted sesame seeds and chopped green onions.
Serve immediately over a bed of steamed rice or noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Avocado Oil (Or another high-smoke-point neutral oil like canola or grapeseed oil)
4 cloves Garlic (finely minced)
1 inch piece Ginger (fresh, grated)
3 cups Broccoli (cut into bite-sized florets)
1 cup Carrots (thinly sliced on a diagonal)
1 medium Red Bell Pepper (cored and thinly sliced)
1 cup Snap Peas (trimmed)
3 stalks Green Onions (chopped, with white and green parts separated)
0.25 cup Low Sodium Soy Sauce
0.25 cup Water
1 tbsp Shaoxing Wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp Rice Vinegar
1 tbsp Maple Syrup (Can substitute with brown sugar or honey)
1 tsp Toasted Sesame Oil (Used for flavor, not for high-heat cooking)
1 tbsp Cornstarch
0.25 tsp White Pepper
Instructions
1
Prepare the Sauce and Vegetables
In a small bowl or liquid measuring cup, whisk together the low sodium soy sauce, water, Shaoxing wine (if using), rice vinegar, maple syrup, toasted sesame oil, cornstarch, and white pepper. Whisk until the cornstarch is fully dissolved and no lumps remain. Set aside.
Wash, trim, and chop all vegetables as indicated in the ingredient list. Ensure everything is ready to go before you start cooking, as the stir-frying process is very fast.
2
Sauté the Aromatics
Place a large wok or skillet over high heat. Once it's very hot (a drop of water should sizzle and evaporate instantly), add the avocado oil.
Swirl the oil to coat the bottom, then immediately add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry continuously for about 30 seconds until fragrant, being careful not to burn the garlic.
3
Cook the Harder Vegetables
Add the broccoli florets and sliced carrots to the wok. Spread them in a single layer as much as possible.
Stir-fry for 3-4 minutes, tossing frequently. The vegetables should become bright in color and start to get tender-crisp.
