Ingredients Jump to Instructions ↓

  1. 2 Taespoons minced garlic

  2. 1 lb 454g / 16oz Tender boneless beef abt

  3. 1/2" thick

  4. (such as sirloin)

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. Teriyaki Sauce

  7. 2 teaspoons 10ml Minced ginger

  8. 1/2 cup 118ml Sake (Japanese rice wine)

  9. 1/3 cup 78ml Sot sauce

  10. 1/4 cup 49g / 1.7oz Sugar

  11. 1 tablespoon 15ml Cornstarch - dissolved in

  12. 2 tablespoons 30ml Water

  13. 2 tablespoons 30ml Vegetable oil

  14. 1 teaspoon 5ml Minced ginger

  15. 1 teaspoon 5ml Onion - cut 1" squares (small)

  16. 1 1/2 cups 219g / 7.7oz Broccoli florets

  17. 1 1/2 cups 219g / 7.7oz Cauliflower florets

  18. 1 cup 110g / 3.9oz Carrot - thinly sliced (small)

  19. On the diagonal

  20. 1/2 cup 118ml Chicken broth

  21. 1/2 cup 118ml Sliced fresh mushrooms

  22. 2 teaspoons 10ml Soy sauce

  23. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  24. 1 teaspoon 5ml Cornstarch - dissolved in

  25. 2 teaspoons 10ml Water

Instructions Jump to Ingredients ↑

  1. Rub half the garlic onto the beef; sprinkle with pepper and set aside for 30 minutes Combine the teriyaki sauce ingredients in a small saucepan; cook, stirring constantly, over medium heat until the sauce boils and thickens. Remove from the heat; cover the pan to keep the sauce warm.

  2. Place a wide frying pan over medium-high heat until hot. Add 1 tablespoon of the oil, swirling to coat the surface. Add the beef and cook until done to your liking, 2 minutes per side for medium-rare. Remove the beef from the pan and keep it warm. Heat the remaining tablespoon of oil in the pan until hot. Add the remaining garlic, ginger, and onion; cook, stirring until the onion softens. Add the broccoli, cauliflower, carrot, and broth; cover and cook for 2 minutes. Add the mushrooms and cook until the broccoli, cauliflower, and carrot are crisp-tender, about 1 more minute. Stir in the soy sauce and pepper and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. To serve, slice the beef diagonally into 1/4-inch-thick slices, pour the sauce over the slices, and serve with the vegetables on the side.

  3. This recipe yields 4 servings.

  4. Tip: To save time, pre-cut vegetables can be purchased at many supermarket salad bars.


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