Here's a delicious recipe that rivals that of your favorite Chinese restaurant. Slender pieces of beef steak with stir-fry vegetables and a tangy brown sauce served over white rice.
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Santoku Knife and cutting board, thinly slice the round steak.
With a second cutting board and Chef's knife, slice off the broccoli florets, then slice the mushrooms, and zucchini. Peel and slice the carrots. Coarsely chop the onion and green bell pepper. Set aside until ready to use.
Cook the Rice
In a medium saucepan, prepare the long white rice according to package instructions.
Cook the Steak and Vegetables
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, zucchini, carrots, onion, and green pepper to skillet. Add 1-2 tablespoons 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.
Prepare the Teriyaki Sauce
In a large bowl, combine the water, soy sauce, brown sugar, cornstarch, minced garlic, garlic and onion powders, ground ginger, and 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.
Notes
*To make this recipe even easier, you may substitute frozen stir-fry vegetables for the fresh vegetables.