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.
Beef Teriyaki with Vegetables
Amount Per Serving
Calories 355Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 30g10%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.
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.