Tested till perfect Teriyaki Beef Stir-Fry

Teriyaki Beef Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star

Ingredients

  • 1 tbsp 1tbsp vegetable oil

Main Ingredients:

  • 1 lb 1lbbeef stir-fry strips, (or boneless skinless chicken breasts, thinly sliced)
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspminced gingerroot, (or 1tsp/5 mL ground ginger)

Vegetables:

  • 4 4baby bok choy, quartered lengthwise
  • 2 cups 2cupsbutton mushroombutton mushrooms

Sauce:

  • 3/4 cup 3/4cupbeef stock
  • 1/4 cup 1/4cupthick teriyaki sauce
  • 1 tbsp 1tbspcornstarch
  • 1 tbsp 1tbsprice vinegar
  • 1 1green oniongreen onions, thinly sliced
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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.

All rights reserved. Transcontinental Media G.P. © 2014