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Teriyaki Beef With Rainbow Vegetables

Magical.Palate's picture
  Minced garlic 2 Teaspoon
  Boneless beef sirloin 1 Pound (Tender Beef Sirloin, About 1/2 Inch Thick)
  Black pepper 1⁄2 Teaspoon
For teriyaki sauce:
  Minced ginger 2 Teaspoon
  Sake 1⁄2 Cup (8 tbs) (Japanese Rice Wine)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornflour 1 Tablespoon, dissolved in 2 tablespoons water
  Vegetable oil 2 Tablespoon
  Minced ginger 1 Teaspoon
  Onion 1 Small, cut into 1 -inch squares
  Broccoli florets 1 1⁄2 Cup (24 tbs)
  Cauliflower florets 1 1⁄2 Cup (24 tbs)
  Carrot 1 Small, thinly sliced diagonally
  Chicken broth 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cornflour 1 Teaspoon, dissolved in 2 teaspoons water

1. Rub half the garlic onto the beef; sprinkle with pepper and set aside for 30 minutes.
2. Combine the teriyaki sauce ingredients in a small saucepan; cook, stirring constantly, over medium heat until the sauce boils and thickens. Remove from the heat; cover the pan to keep the sauce warm.
3. Place a wide frying pan over medium-high heat until hot. Add 1 tablespoon of the oil, swirling to coat the surface. Add the beef and cook until done to your liking, 2 minutes per side for medium rare. Remove the beef from the pan and keep it warm. Heat the remaining tablespoon of oil in the pan until hot. Add the remaining garlic, ginger, and onion; cook, stirring, until the onion softens. Add the broccoli, cauliflower, carrot, and broth; cover and cook for 2 minutes. Add the mushrooms and cook until the broccoli, cauliflower, and carrot are crisp-tender, about 1 more minute. Stir in the soy sauce and pepper and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

Recipe Summary

Main Dish

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Teriyaki Beef With Rainbow Vegetables Recipe