Asian, Meat, Quick Dinner, Savory

Sunday Stir-fry, Part 2: Beef Teriyaki

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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!!!!

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