Teriyaki Beef Stir-Fry

source	Pioneer Woman
categories	main dish
yield	Serves 6-8
prep time	25 min
total time	25 min

INGREDIENTS

One 1 1/2-lb piece bottom round steak

1 Tbsp dark brown sugar

1 lime, zested and juiced

6 Tbsp soy sauce

Ground black pepper

¼ cup thick teriyaki sauce

1 Tbsp cornstarch

1 Tbsp toasted sesame oil

1 Tbsp rice vinegar

3 Tbsp vegetable oil

4 cloves garlic, cut into thin slices

One 1-inch piece fresh ginger, peeled and cut into julienne strips

1 jalapeno pepper, seeded and cut into thin strips

8 oz green beans, cut in half across

1 cup julienned carrots

1 red bell pepper, cut into thin strips

4 oz snow peas, cut in half lengthwise

Cooked white rice, for serving

2 scallions, sliced, for garnish

2 tsp sesame seeds, for garnish

INSTRUCTIONS

1. Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.

2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.

4. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.

5. Serve over rice and garnish with scallions and sesame seeds.

NOTES

NUTRITION