Teriyaki Beef Stir-Fry
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This recipe makes 4 servings
Ingredients
- 1 tbsp vegetable oil
- Main Ingredients:
- 1 lb beef stir-fry strips, (or boneless skinless chicken breasts, thinly sliced)
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp minced gingerroot, (or 1tsp/5 mL ground ginger)
- Vegetables:
- 4 baby bok choy, quartered lengthwise
- 2 cups button mushrooms
- Sauce:
- 3/4 cup beef stock
- 1/4 cup thick teriyaki sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 green onion, thinly sliced
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.
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.
Source : Canadian Living Magazine: April 2003
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