Teriyaki Beef Stir-Fry

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003


  • 1 tablespoon vegetable oil
Main Ingredients:
  • 1 lb beef stir-fry strips (or boneless skinless chicken breasts, thinly sliced)
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon minced gingerroot (or 1tsp/5 mL ground ginger)
  • 3/4 cups beef stock
  • 1/4 cup thick teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 green onion thinly sliced
  • 4 baby bok choy quartered lengthwise
  • 2 cups button mushrooms


Sauce: In bowl, whisk together beef stock, teriyaki sauce, cornstarch and rice vinegar; set aside.

Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry1 beef in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.

Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Vegetables: Add bok choy and mushrooms; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.
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Teriyaki Beef Stir-Fry