In this stir-fry series (refer to part 1 for a more detailed recipe), I decided to change up the sauce and the protein. I still but the Tsang brand of stir-fry sauces because they have the least amount of sugar in them. This time, Teriyaki Beef was on the menu. I like to but the think strips of beef that are cut for “stir-fry” (you can find the same cuts for chicken and pork too). The trick to a good stir-fry is to have the meat at room temperature, the veggies cut, rinsed and dried, and a wok with hot oil! Start off by frying the 1 pound of beef strips on high heat for 5 minutes, remember, if you over-cook it, it will get tough and chewy. Next, add the veggies (1 bag of frozen broccoli, 1 can of baby corn, 1 can or water chestnuts), 1tsp of red pepper flakes, 2 tsp of white pepper, and 1 tsp of ginger powder. “Stir” “fry” the veggies and meat for an additional 2 minutes and then add 1/2 bottle of Teriyaki sauce and 1Tbsp of toasted sesame seeds. Cook for an additional 5-7 minutes and serve hot over a bed of rice or with ramen noodles. We devoured it just as it is!!!!