Teriyaki Beef and Vegetable Stir Fry

Servings: 4
Teriyaki Beef and Vegetable Stir Fry
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Pantry - Condiments & Sauces

Bottle Teriyaki Sauce * 3.57


1 (1 1/2 pound) flank steak 14.51


1 Head Garlic * 1.64
3 carrots * 1.97
Small Pack Snow Peas (5 ounces) 3.97

Pantry - Oils & Vinegars

Vegetable Oil * 7.97
Bottle Rice Vinegar * 4.97

Pantry - Baking Essentials

Cornstarch * 2.27
Buy What I Need $704.78
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%

All prices in Canadian dollars and cost sourced from as of recipe publish date

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Small Bowl 1
1/2 cup Teriyaki Sauce
1/2 cup water
2 tbs rice vinegar
2 tsp cornstarch
Cutting Board 2
1 (1 1/2 pound) flank steak trimmed
Salt and Pepper Both sides
12 inch nonstick skillet 3
1 tbs vegetable oil
Mini Bowl 4
1 tbs vegetable oil
Medium Bowl 5
3 carrots peeled, sliced 1/8 inch thick using a mandolin (optional but easier)
8 ounces snow peas strings removed
Mini Bowl 6
1 garlic clove minced
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12 inch nonstick skillet instant read thermometer large plate platter mandolin (optional but it makes it easier) Cutting Board Whisk Tongs Paper Towels Peeler
Whisk 1
Pat/Season 2 UNTIL dry with paper towels Both sides with salt and pepper
Heat 3 UNTIL just smoking Medium High Heat
Cook 2 UNTIL well browned and meat registers 125 F Degrees for medium rare About 5 mins per side
Transfer Cooked Steak To a a large plate
Tent Cooked Steak With foil
Add/Heat 4 in skillet UNTIL shimmering Medium High Heat
Add/Cook 5 to skillet UNTIL lightly browned About 3 mins
Add/Cook 6 to skillet UNTIL fragrant About 30 seconds
Transfer Cooked Vegetables To a platter
Add/Simmer 1 + Meat Juices from the steak to the skillet UNTIL thickened About 3 minutes
Slice Cooked Steak Thin on bias against the grain
Transfer Sliced Steak To the vegetable platter
Spoon Teriyaki mixture Over the top of steak and vegetables
SERVE On its own or with some white rice



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