Yield: 4 servings
3 T. teriyaki sauce, divided
3 tsp cornstarch, divided
1 lb. lean beef (such as top sirloin), sliced for stir-fry
4 C. broccoli florets
1 C. sliced red peppers
2 tsp. oil, divided
1 tsp. fresh grated ginger
2 garlic cloves, minced
3/4 C. chicken broth
Brown or white rice to serve with
Combine 2 T. teriyaki sauce, 2 tsp. cornstarch, and the beef in a small bowl. Refrigerate for 15 minutes or up to 10 hours. Place broccoli and peppers in large bowl and cover tightly. Microwave on medium-high for 5 minutes.
In large nonstick skillet, heat 1 tsp oil over high heat. Add beef and cook, stirring, until browned (about 2 minutes). Transfer to bowl with cooked vegetables.
Dissolve remaining cornstarch in 1 T. water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce. Bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli and peppers, and cook until just heated through. Serve over rice.
I have to brag a little bit: on the night I planned to make this, I had been having a bad day and decided that I was in no mood to cook. My wonderful husband came home, saw the recipe and declared that he, himself, was going to make it. I was all for it, and I have to say, it turned out REALLY well!! (I'll have to have him cook more often!) He did a great job and this recipe was SO GOOD. It really had an asian taste to it and it didn't require brown sugar like most of the stir-fry recipes we try. (Good for anyone on the Southbeach Diet.) I can't wait to have my hubby make this again!! ;)
Family Chef's Grade: A
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