Teriyaki Beef and Pepper Stir Fry
1/3 C + 1 Tb soy sauce
3/4 C cold water
1/3 C brown sugar
1 tsp ground ginger
1/2 tsp granulated garlic (or garlic powder)
1 1/2 Tb honey
1 tsp sesame oil
2 Tb cornstarch
2 Tb olive oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
3/4 C shredded carrots (I buy them already cut)
1 Tb garlic, minced
1 medium onion, sliced
1 C snap peas
2-3 Tb water
1 1/4 lb flank steak (I buy it already cut, look for a package labeled Beef Stir Fry Meat)
1-2 tsp toasted sesame seeds
1. Place all the Teriyaki sauce ingredients into a deep skillet and whisk them together. Over medium high heat bring the mixture to a simmer and whisk it continually for 2-3 minutes, or until it’s nice and dark and thick. Set aside.
2. Heat a deep skillet up over medium high heat. Add the olive oil and allow it to heat through. Add all of the veggies and sprinkle with salt and pepper. Cook, stirring occasionally, until they are crisp tender. You may need to add a tablespoon of water every couple of minutes to create a little bit of steam. Remove the veggies from the skillet onto a plate and cover with aluminum foil.
3. Into the same skillet, over medium high heat, place half of the beef strips and sprinkle with salt and pepper. Cook on each side for 1-2 minutes, or until they are no longer pink. Transfer them to the veggie plate and cover with foil. Cook the remaining half of the beef strips.
4. Add the veggies and beef back into the skillet and pour the teriyaki sauce over the top. Stir to combine and sprinkle with toasted sesame seeds. When everything has heated through, remove from the heat and serve immediately.