TERIYAKI BEEF STIR FRY

teriaki 2

For all Teriyaki lovers, this is your new addiction!

Ever since Teriyaki Stir Fry Beef appeared on the menus of Asian restaurants & I fell in love at first bite. I just ADORE it … I can devour anything .. literally anything covered in Teriyaki.

I searched the Internet over & over for the recipe but it always required Mirin & Sake which aren’t available in Egypt. I tried to work around with Soy Sauce & all kinds of sweeteners but still didn’t reach the flavor I am looking 

& FINALLY I NAILED IT!

Here you go ladies & gentlemen … Teriyaki Beef Stir Fry!

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Stir frying is a very easy yet tricky cooking technique. The dish is cooked in no time but you have to be aware of 3 very important things:

  • You need a hot pan … a really hot pan!
  • The beef cut you are using makes a huge difference in the outcome of this recipe; I am using beef tenderloin & not those store-bought strips
  • You have to prepare all the ingredients next to you before cooking because if the beef is overcooked you will end up with rubbery slices

TERIYAKI BEEF STIR FRY

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

For the marinade:

  • 800 gm lean tenderloin beef, thinly sliced
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder 
  • Salt & pepper

For the sauce:

  • 1/2 cup teriyaki sauce (see notes) 
  • 1/4 cup black molasses  عسل أسود 
  • 1 tbsp brown sugar
  • 1/2 tsp fresh grated ginger (optional) 

For the stir fry:

  • Olive oil
  • 1 medium green pepper sliced into 1.5 cm strips
  • 1 small onion sliced into 1.5 cm strips
  • 2 small green onion sprigs thinly sliced (green & white parts separated)
  • 2 tbsp sesame seeds

Directions

  1. Place the beef slices in a bowl, add all the marinade ingredients & keep in the fridge for a minimum of 30 minutes.
  2. Whisk all the sauce ingredients in a separate bowl & set aside.
  3. Cook the beef: Heat a large pan over high heat until hot. Add 1 tbsp oil then add the beef slices. Cook for 2 minutes on each side until the edges start to caramelize. DON’T OVERCROWD the pan; you can do this over 2-3 batches because you want the beef to get a nice color & not steam. Remove the beef onto a plate & set aside.
  4. Cook the Veggies: With your heat still on high, add another tbsp oil to the pan then add the pepper, onion & white parts of the green onion. Stir fry for 3-4 minutes until slightly softened, remove onto a plate & set aside.
  5. With the heat still on high, add the sauce to the pan*, let boil for about 1 minute to thicken & reduce.
  6. Return the beef slices & veggies to the pan, toss with the sauce. Turn off the heat, sprinkle with the sesame seeds & green parts of the green onion.  Serve immediately.

Notes: 

  • Teriyaki sauce bottle is available in the Asian Aisle of Seoudi, Alfa, Sunny Supermarkets & Hypermarkets.
  • Adding 3/4 of the sauce amount to the pan creates the perfect beef to sauce ratio but in case you like a lot of sauce to spoon over rice/noodles, add the full amount stated in the recipe.
  • Remember! This dish cooks over high heat & takes literally minutes to come together. Don’t worry your beef will not be undercooked!

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