Beef Teriyaki with Vegetables

Beef Teriyaki with Vegetables

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Beef Teriyaki with Vegetables is a delicious recipe that rivals that of your favorite Chinese restaurant.

When you go to a Chinese Restaurant, do you prefer ordering from a menu or going through a buffet line? I am in the latter camp because I enjoy the vast amount of choices. And I love Asian food. Who wants to order one big entree when you could taste five!

Sometimes I get in the mood to make my own Chinese Food.

Sometimes I Want Chinese Food at Home

As I’ve mentioned before, I go a little crazy in the kitchen at least twice a  year, and host a Chinese Dinner for our family. I’ll plan the menu out on paper, deciding what steps I can do ahead of time in an effort to save myself from that last-minute craziness. And it does help. But there’s no stopping it. It’s always crazy at the last minute.

Recipe for Easy Egg Drop Soup

Especially when you’ve created this four-course dinner for 8 that includes Egg Drop Soup, Fried Egg Rolls, Crab Rangoon, Fried Rice and two main dishes–because not everyone may like Beef Teriyaki!

Fortunately, the main courses tend to be very easy. Like this one. The prep time takes a bit more, because of cutting all the vegetables, but assembling and cooking goes quickly. Which is nice.

 

Ingredients Needed to Make Beef Teriyaki with Vegetables

  • round steak, sliced thin
  • vegetable oil
  • broccoli florets
  • button mushrooms
  • carrots
  • small onion
  • medium zucchini
  • green bell pepper
  • water

Homemade Teriyaki Sauce:

  • low-sodium soy sauce
  • brown sugar
  • cornstarch
  • garlic powder
  • onion powder
  • ground ginger

 

Instructions for Making This Recipe

Gather all the ingredients so that you have everything close at hand on the counter or table.

Prepare the ingredients. Using a Santoku knife and cutting board, slice the round steak into thin pieces. With a second cutting board and Chef’s Knife, slice the button mushrooms and zucchini. Peel and slice carrots. Coarsely chop the onion and green bell pepper. Set aside until ready to use.

In a medium saucepan, prepare rice according to package instructions.

In a large skillet over medium-high heat, heat the vegetable oil and cook strips of steak until browned. Remove from skillet and set aside.

Add the prepared broccoli, mushrooms, carrots, onion, zucchini, and green bell pepper to the hot skillet. Add 1-2 tablespoons water to steam vegetables for 5-7 minutes.

Prepare the Homemade Teriyaki Sauce:

In a large bowl, combine water, soy sauce, brown sugar, cornstarch, garlic and onion powders, and ground ginger. Whisk well.

Pour the sauce over vegetables and cook on medium heat until sauce thickens. Add steak strips and simmer for 2-3 minutes.

Serve over cooked rice. This recipe will serve 4-6 people.

Recipe for Crab Rangoon

Try making Beef Teriyaki with Vegetables one night this week. Just add another item or two if you desire like Crab Rangoon or Egg Rolls.

But if you feel like going all out, see some of these Asian Recipes for More Ideas!

Recipe for Beef Teriyaki with Vegetables

Beef Teriyaki with Vegetables

Here's a delicious recipe that rivals that of your favorite Chinese restaurant. Great with Fried Rice, and/or Egg Rolls.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: Beef, Rice, Stir-Fry, Vegetables
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4

Equipment

Santoku Knife
Cutting Board
Cuisinart Cookware
Wooden Spoon

Ingredients

  • 2 pounds round steak sliced thin
  • 3 tablespoons vegetable oil
  • 1 1/4 cup water
  • 1/2 cup soy sauce low-sodium
  • 1/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 2 cups broccoli florets
  • 3 whole button mushrooms sliced
  • 3 medium carrots peeled and sliced
  • 1 small onion chopped
  • 1 medium zucchini sliced
  • 1/2 medium green pepper chopped

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a Santoku Knife and cutting board, thinly slice the round steak.
    With a second cutting board and Chef's knife, peel and slice the carrots, mushrooms, and zucchini. Coarsely chop the onion and green bell pepper. Set aside until ready to use.
  • In a medium saucepan, prepare rice according to package instructions.
  • In a large skillet over medium-high heat, heat the vegetable oil and cook strips of steak until browned. Remove from skillet and set aside.
  • Add broccoli, mushrooms, carrots, onion, zucchini, and green pepper to skillet. Add 1-2 tablespoons water to steam vegetables for 5-7 minutes.
  • In a large bowl, combine water, soy sauce, brown sugar, cornstarch, garlic and onion powders, and ground ginger. Whisk well. Pour over vegetables and cook on medium heat until sauce thickens.
  • Add steak strips and simmer for 2-3 minutes. Serve over cooked rice. Serves 4-6.
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