When making Beef Teriyaki there is one cooking tip that most people don’t know which helps make beef teriyaki taste even better, and that is what I want to share with you in this article. Beef Teriyaki with Vegetables is a delicious meal that is easy to make. It has a sweet and savory flavor that is mouth watering. I look forward to eating this meal, and love making it together with my wife. This simple and inexpensive recipe will make you fall in love with eating Japanese style food.
Nutrition Rating: 
Beef Teriyaki with Vegetables, who knew delicious can be healthy
I created this Beef Teriyaki with Vegetables recipe from the inspiration of loving Japanese teriyaki. My wife and I love this recipe as it is a nutritious way to pack in some vegetables while keeping dinners interesting. The health benefits from eating this recipe are great since it is packed with green vegetables. One thing that you probably didn’t know is that teriyaki is not a sauce, but a style of cooking. In Japanese cuisine, teriyaki is basically a cooking method. It’s a style and a way to cook and not so much a sauce. However, there is that signature taste to the sauce that accompanies teriyaki that everyone loves.
There’s one crucial step that goes with this recipe that we want to share with you. We reserve our best tips, tricks, and secrets for registered members or people who will share our content. Please either login or create a free account by registering or simply use a social media account to shrare.
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| Servings | Prep Time |
| people | 15minutes |
| Cook Time |
| 15minutes |
| Servings | Prep Time | Cook Time |
| people | 15minutes | 15minutes |
- 8 oz skirt steak flank steak or skirt steak
- 4 cup mixed asian vegetables
- 1 can water chestnuts optional
- 2 tbsp avocado oil canola or avocado oil
- For the marinade
- 1/4 cup teriyaki sauce
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Ingredients:
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- Gather the ingredients. Then read the tips found here.
- Cut the beef at a diagonal bias about 1/4" thick or less across the grain.
- Marinate the beef for 15 minutes in 1/4 cup of teriyaki sauce, strain and dry meat.
- Steam the vegetables 7 to 10 min, till softened but still snappy and crunchy, set aside when done.
- While vegetable are steaming, cook beef on high heat with oil in frying pan, charing the outside lightly.
- Deglaze the pan with the teriyaki sauce and whisk. Scrape and loosen the burned char stuck to the pan, this creates a little more depth of flavor to the resulting sauce.
- Add corn starch mixture, and whisk into the teriyaki sauce.
- Boil the teriyaki sauce to desired thickness.
- Mix beef, vegetables, and teriyaki sauce together.
- Serve with steamed rice.
Chef Tips: Making Great Beef Teriyaki with Vegetables
Be sure to prep all the ingredients ahead of time and before beginning to cook. Once you begin cooking this recipe it cooks very quick and you won't have time to be cutting and measuring ingredients. I like to begin with cutting all the vegetables.
Be sure to use a skillet that is large enough to hold all the ingredients, I use a stainless steel skillet for this recipe. I avoid using nonstick pans for recipes that don't need them. It saves on their wear. Aside from that cooking food on high heat can damage nonstick pans.
Be sure to measure, and cut everything in advance. Everything should be cooked together at the same time, so everything is hot being put together. Have one large bowl set aside to put everything into as its finished cooking.
Serving Size = 1 1/2 cups
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