Teriyaki Beef Stir-Fry
While the steak marinates, prepare the broccoli and set out all your ingredients. Once you start stir-frying, things move quickly!
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 1 lb. flank steak
- 4½ tsp. low-sodium soy sauce
- 3 tsp. Japanese mirin
- 1 tsp. granulated sugar
- 1 lb. broccoli florets
- 3 Tbsp. vegetable oil, divided
- 1 Tbsp. minced garlic
- 2 tsp. minced ginger
- ¼ cup teriyaki sauce
- Cut the beef into thin strips. In a medium bowl, combine the soy sauce, mirin, and sugar. Add the beef strips. Marinate the beef for 20 minutes.
- Blanch the broccoli florets in boiling water for 2–3 minutes, until the broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.
- Heat a wok or skillet until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds.
- Add the steak, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing for 2 minutes or until it is no longer pink. Remove and drain in a colander or on paper towels.
- Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. As soon as the ginger starts sizzling, add the broccoli florets. Stir-fry for 1 minute.
- Add the teriyaki sauce. Bring to a boil. Add the beef back into the pan. Cook for another minute, stirring to mix everything together, then serve hot.