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Spicy Beef Teriyaki


Spicy Beef Teriyaki: a healthy, filling meal the whole family can enjoy!

What's not to love about an Asian inspired stir-fry? It's a healthy way to eat, definitely feeds a number of people and if there are any left-overs it warms up nicely the next day. I tend to make them more when fresh vegetables are available at the local farm markets or from our garden, however any time of the year is a good time for stir-fry.

I keep a few Asian condiments in my pantry which come in handy when making a good sauce. Those are soy sauce, mirin and rice wine vinegar. Also I always have garlic on hand and keep ginger in the freezer. Another ingredient on hand are dried chilies - they last forever! For more adventurous cooking there are other ingredients that are common to Asian cuisine: Sesame oil, fish sauce, oyster sauce and hoisin sauce to name a few.

Last, but not least is a wok and kitchen tool they call a spider. A spider is a long handled gadget with a circular strainer if you will on the end. I don't only use the spider for stir-frying - it's a very hand tool to have in the kitchen. The wok I have is an electric wok that I love. You can control the heat better with an electric wok just by dialing the heat up or down.

  • 1 lb. beef sirloin tips - sliced against the grain horizontally, then into strips vertically
  • 1 head bok choy - sliced 
  • 1 medium green, yellow and red bell pepper - cut into strips
  • 1- 8 oz. package cremini mushrooms - stems removed and sliced
  • 2 cups Chinese sno peas
  • 3/4 cup chicken broth
  • 1/2 cup onion - small dice
  • 3 dried chilies
  • 1 tbsp. mirin
  • 1 tbsp. garlic - minced
  • 1/2 tsp. grated fresh ginger
  • 1 cup + 2 tbsp. teriyaki sauce - your favorite
  • oil for stir frying
  • salt and black pepper to taste
  • cornstarch and water to make a slurry (1 part cornstarch 4 parts water)
  1. Prepare your beef and get it in the marinade. Let this marinate for about 20 minutes.
  2. While the meat is marinating, prep all your vegetables and measure out the rest of the ingredients.
  3. Heat up your wok with a little bit of oil and stir-fry the beef - then move to a waiting bowl.
  4. To the wok add the onion, garlic, chilies and ginger with a touch more oil if needed. Stir-fry for about 30 seconds.
  5. Add in all of your vegetables and stir-fry for a couple of minutes.
  6. Add the beef back in the pan along with the chicken broth, mirin and 1/2 of the marinade.
  7. Stir and cook for a couple of minutes and then if you want a thicker sauce add in the slurry and cook on high heat until the sauce thickens.
Serve with your favorite rice recipe.

The other very nice thing is that stir-frying doesn't require a lot of cooking time. The most time is in the marinating of a protein and preparing vegetables, but even vegetable prep is pretty quick. So to make a stir-fry on a week night brings everyone together at the dinner table in 40 minutes or less.

This recipe will easily feed six people and when I priced it out it came to $3.34 per serving.

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