Teriyaki Beef Stirfry
This recipe is a lot like the last teriyaki recipe that I did, but I changed a few things and cooked it differently. I found this recipe to taste much better too. This can probably feed about 5-6 people, depending on how hungry they are.
To make the teriyaki sauce, you need:
Dissolve the corn starch in the rest of the water, and add to the mixture. If the mixture is still runny, you can add more corn starch and water. If it is a little salty, add some flour (but once it is mixed with everything, it will be far less salty).
Next, cut two pre-cooked steaks into bite sized pieces (you can also used chicken or pork; whatever you like) and place in a large pan. You want to make sure the pan is large and deep because you will be adding the sauce later. Use a pot if you have to.
Cut up one red pepper, one green pepper, the rest of your onion, two large carrots, 3-6 stalks of celery, 2-4 medium stalks of broccoli, 1/4 of a large cucumber, and any other vegetables that you like and add them to the pan. Make sure you put the carrots in first as they take longer to cook (you may want to boil them beforehand).
Now you can add half of the sauce to your stirfry mixture and cook until the desired tenderness of the vegetables and until everything is nice and hot. Add the rest of the sauce and turn the stove down to minimum while you cook the rice.
I used minute rice for this (I know I know; I need to learn how to make rice), so you just follow the directions on the box. Take about 8 cups of water and bring to a boil, add 2 tablespoons of butter and some salt, pour 8 cups of rice into the pot, remove from heat and cover. Let sit for a few minutes until all of the water is absorbed (you may have to stir it once or twice).
Put the rice on the plate and top with your vegetables and sauce (as much as you like) and enjoy. We had some cold shrimp on the side but you could also add the shrimp or scallops or anything you like to this. You can even do it without meat.
To make the teriyaki sauce, you need:
- 3 3/4 cups of water
- 9 tablespoons of brown sugar
- 6 tablespoons of soy sauce
- 3 tablespoons of corn starch
- 3-5 garlic cloves, chopped
- 1/4 onion, chopped
- 1/2 teaspoon of garlic salt
- 1 teaspoon of mustard
Dissolve the corn starch in the rest of the water, and add to the mixture. If the mixture is still runny, you can add more corn starch and water. If it is a little salty, add some flour (but once it is mixed with everything, it will be far less salty).
Next, cut two pre-cooked steaks into bite sized pieces (you can also used chicken or pork; whatever you like) and place in a large pan. You want to make sure the pan is large and deep because you will be adding the sauce later. Use a pot if you have to.
Cut up one red pepper, one green pepper, the rest of your onion, two large carrots, 3-6 stalks of celery, 2-4 medium stalks of broccoli, 1/4 of a large cucumber, and any other vegetables that you like and add them to the pan. Make sure you put the carrots in first as they take longer to cook (you may want to boil them beforehand).
Now you can add half of the sauce to your stirfry mixture and cook until the desired tenderness of the vegetables and until everything is nice and hot. Add the rest of the sauce and turn the stove down to minimum while you cook the rice.
I used minute rice for this (I know I know; I need to learn how to make rice), so you just follow the directions on the box. Take about 8 cups of water and bring to a boil, add 2 tablespoons of butter and some salt, pour 8 cups of rice into the pot, remove from heat and cover. Let sit for a few minutes until all of the water is absorbed (you may have to stir it once or twice).
Put the rice on the plate and top with your vegetables and sauce (as much as you like) and enjoy. We had some cold shrimp on the side but you could also add the shrimp or scallops or anything you like to this. You can even do it without meat.
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