Beef Teriyaki Stir-Fry


1 pound flank steak, sliced against the grain and cut into bite size pieces

1/4 cup cornstarch

3 tablespoons olive oil, divided

1 garlic clove, minced

½ teaspoon ginger, minced

½ cup soy sauce

½ cup rice wine vinegar

4 tablespoons brown sugar

½ teaspoon sesame oil

a couple of dashes of fish sauce

1 teaspoon cornstarch

1 tablespoon water

Whisk soy sauce, sugar, rice wine vinegar, garlic, cornstarch, red pepper flakes and sesame oil together then set aside.

In a saute pan with a lid, steam broccoli florets with ¼ Cup of water over med-high heat until just tender and bright green.

Remove from the heat and set aside.

Heat 1 to 2 tbsp of olive oil in a large skillet or wok over medium high heat and and brown the meat, 3 to 4 minutes, then transfer to a bowl.

Working in batches if needed.

Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer.

Cook until thickened, for about 2 minutes.

Add beef and broccoli to the sauce, stirring to coat until hot. Serve with rice. Enjoy!
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