Beef Teriyaki with Vegetables is a delicious recipe that rivals that of your favorite Chinese restaurant. Slender pieces of beef steak with stir-fry vegetables and a homemade Teriyaki sauce served over white rice.
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.
Make A Chinese Dinner 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.
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.
Feel free to use frozen stir-fry vegetables for this dish, which will make things go even more quickly. A win-win for weeknight dinners!
Ingredients For Beef Teriyaki With Vegetables
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Instructions for Making This Recipe
Gather the beef and vegetables 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 broccoli into small florets, the button mushrooms and zucchini. Peel and slice carrots. Coarsely chop the sweet onion and green bell pepper. Set aside until ready to use.
Sometimes I will use frozen stir fry vegetables instead of the broccoli, mushrooms, zucchini, and carrots. This will make your dinner preparations go even faster. But if you want fresh, that’s great, too. Whatever suits your time and frame-of-mind!
In a medium saucepan, prepare the long grain white rice according to package instructions.
Many times I opt to use brown or wild rice for dishes, but I prefer a long grain white rice for this dish. If I can find it, I prefer Jasmine Rice, which is lovely.
Cook the Beef and Vegetables
In a large skillet over medium-high heat, heat the vegetable oil and cook strips of steak until browned. Cook the beef in small batches so as not to overcrowd the pan. Transfer to a bowl or plate to keep warm for later.
Add the prepared broccoli, mushrooms, carrots, sweet onion, zucchini, and green bell pepper to the hot skillet. Add 1-2 tablespoons water to steam vegetables for 5-7 minutes.
If you are using frozen vegetables, heat in microwave according to package directions and then add to the browned steak.
Prepare the Teriyaki Sauce
Gather the ingredients for the Homemade Teriyaki Sauce.
I have tried using low sodium soy sauce for this recipe, but it changed the flavor of the dish too much for my liking. I prefer using regular soy sauce for this dish.
In a large bowl, combine chicken broth, soy sauce, brown sugar, cornstarch, minced garlic, oyster sauce, hoisin sauce, sesame oil, garlic and onion powders, ground ginger, and red pepper flakes. 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. 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.
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Beef Teriyaki with Vegetables
Ingredients
- 2 pounds round steak sliced thin
- 3 tablespoons vegetable oil
- 2 cups broccoli florets
- 3 whole button mushrooms sliced
- 1 medium zucchini sliced
- 3 medium carrots peeled and sliced
- 1 medium onion chopped
- 1/2 medium green pepper chopped
- 2 tablespoons water
- 2 cups long grain white rice
- 4 cups water
- 1 teaspoon kosher salt
- 1 1/4 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon garlic minced
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
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Instructions Click to Start Cooking
- Gather all your ingredients so that you have everything close at hand on the counter or table.
- Using a Santoku Knife and cutting board, thinly slice 2 pounds (907.18 g) round steak.
- With a second cutting board and Chef's knife, slice 2 cups (4.73 dl) broccoli florets, then slice 3 whole (3 whole) button mushrooms, and 1 medium (1 medium) zucchini. Peel and slice 3 medium (3 medium) carrots.
- Coarsely chop 1 medium (1 medium) onion and 1/2 medium (1/2 medium) green pepper. Set aside until ready to use.
- In a medium saucepan, prepare 2 cups (4.73 dl) long grain white rice according to package instructions, using 4 cups (9.46 dl) water, and 1 teaspoon (4.93 ml) kosher salt.
- In a large skillet over medium-high heat, heat 3 tablespoons (44.36 ml) vegetable oil and cook strips of steak until browned. Cook the beef in small batches so as not to crowd the pan. Transfer to a bowl or plate and keep warm.
- Add prepared broccoli, mushrooms, zucchini, carrots, onion, and green pepper to skillet. Add 2 tablespoons (29.57 ml) water to steam vegetables for 5-7 minutes.(If you are using frozen stir-fry vegetables, heat in microwave according to package directions. Then add to the browned steak.
- In a large bowl, combine 1 1/4 cup (2.96 dl) chicken broth, 1/2 cup (1.18 dl) soy sauce, 1/4 cup (59.15 ml) brown sugar, 3 tablespoons (44.36 ml) cornstarch, 1 tablespoon (14.79 ml) garlic, 1 tablespoon (14.79 ml) oyster sauce, 1 tablespoon (14.79 ml) hoisin sauce, 1 teaspoon (4.93 ml) sesame oil, 1 teaspoon (4.93 ml) garlic powder 1 teaspoon (4.93 ml) onion powder, 1/2 teaspoon (2.46 ml) ground ginger, and 1/2 teaspoon (2.46 ml) red pepper flakes. 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.
Nutrition
Notes
Did you make this recipe?
Let me know how it turned out!
