Teriyaki Beef Stir-Fry with Vegetables

Name: Teriyaki Beef Stir-Fry with Vegetables
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g long-grain white rice rinsed; 480 ml water for cooking rice; 60 ml soy sauce divided; 60 ml mirin divided; 25 g brown sugar divided; 15 ml rice vinegar divided; 10 ml toasted sesame oil divided; 6 g cornstarch divided; 3 cloves garlic cloves minced; 15 g fresh ginger finely grated; 450 g beef sirloin or flank steak cut into thin strips against the grain; 6 g cornstarch divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 300 g broccoli florets cut into bite-size pieces; 160 g red bell pepper sliced; 160 g yellow bell pepper sliced; 30 g scallions sliced; 30 ml soy sauce divided; 8 g sesame seeds toasted, for garnish

A weeknight beef stir-fry built in one skillet and one pot: rice cooks first, then beef is quickly browned, vegetables are stir-fried, and everything is finished with a soy-mirin-ginger teriyaki sauce thickened just enough to coat the ingredients.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

240 g long-grain white rice rinsed
480 ml water for cooking rice
60 ml soy sauce divided
60 ml mirin divided
25 g brown sugar divided
15 ml rice vinegar divided
10 ml toasted sesame oil divided
6 g cornstarch divided
3 cloves garlic cloves minced
15 g fresh ginger finely grated
450 g beef sirloin or flank steak cut into thin strips against the grain
6 g cornstarch divided
20 ml neutral oil divided
10 ml neutral oil divided
300 g broccoli florets cut into bite-size pieces
160 g red bell pepper sliced
160 g yellow bell pepper sliced
30 g scallions sliced
30 ml soy sauce divided
8 g sesame seeds toasted, for garnish

Instructions

Cook the rice: combine the rinsed rice and water in a medium saucepan, bring to a boil, then cover, reduce to low, and cook until the water is absorbed. Remove from the heat and rest covered. The rice is tender and the pot has no visible water; grains look separate after resting.
Stir together the sauce in a bowl with 60 ml soy sauce, 60 ml mirin, 25 g brown sugar, 15 ml rice vinegar, 10 ml toasted sesame oil, 6 g cornstarch, the garlic, and the ginger. The sauce looks smooth and the cornstarch is fully dispersed.
Toss the beef with the remaining 6 g cornstarch. Heat 20 ml neutral oil in a large skillet or wok over medium-high heat, then sear the beef in a single layer until browned on the edges, working in batches if needed. Transfer to a plate. The beef has browned on the outside but is still slightly pink in the center; the pan has browned bits.
Add the remaining 10 ml neutral oil to the skillet. Stir-fry the broccoli, red bell pepper, and yellow bell pepper for 3 to 4 minutes, adding 15 to 30 ml water only if the pan looks dry, until the vegetables are crisp-tender. The broccoli is bright green and the peppers are softened at the edges but still hold their shape.
Return the beef and any juices to the skillet, pour in the sauce, and toss for 1 to 2 minutes until the sauce bubbles and thickens enough to coat the beef and vegetables. Turn off the heat and add the scallions. The sauce clings in a glossy layer and the beef is cooked through but still tender; the scallions remain bright.
Serve the stir-fry over the rice and finish with toasted sesame seeds if using. Each plate has a base of rice topped with glossy beef and vegetables; sesame seeds are an optional garnish.