Steak Stir Fry
Yield: 6 servings
Ingredients:
For teriyaki sauce:
- 1/3 cup low sodium soy sauce
- 1 1/2 Tablespoons cornstarch
- 3 Tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 cup water
For stir fry:
- 1 Tablespoon vegetable oil
- 1 small onion, scrubbed with clean vegetable brush under running water, sliced
- 1 pound steak (such as Denver steak), cut into ⅛-inch thick strips
- 1 (14 ounce) package frozen stir-fry vegetables, thawed or 4 cups fresh vegetables, chopped (such as zucchini, broccoli, cabbage, mushrooms, peppers, etc.)
- 2 cups brown rice, cooked
Directions:
- Wash hands with soap and water.
- In a small bowl, combine teriyaki sauce ingredients. Set aside.
- In a large nonstick skillet or wok, heat oil over medium-high heat. Add steak in small batches and stir-fry for 1 to 2 minutes or until the meat is browned and reaches an internal temperature of 145 °F on a food thermometer. Set aside and keep warm.
- Return the skillet to medium heat. Add onion and sauté for 1 minute.
- Add vegetables and cook for 2 to 4 minutes.
- Pour in teriyaki sauce and cook for 2 to 3 minutes or until thickened. Add steak and stir to combine.
- Serve over cooked rice.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
