Monday, November 07, 2005

Beef Teriyaki Stir-Fry with Veggies

My husband liked the plain beef teriyaki,
From Beef teriyaki stir-fry
and he likes mushroom and broccoli. He does like the flavor of onions and bell peppers although he does not eat them. I like them all, so I tried combining the usual stir-fry veggies with teriyaki marinade. And we still liked the effect, though my picky husband would only eat beef, broccoli and mushrooms.

Well, purists would smirk at my recipe because this is not really authentically teriyaki. But as long as we enjoy it, as long as I am able to add veggies to power up my dishes, and since I am using the teriyaki marinade, I will still call it as such.


1 lb beef, sliced thinly into bite size

teriyaki marinade, enough to marinate the beef slices

2-3 tbsp olive oil

1 medium onion, sliced

thumb-sized ginger, sliced

1/2 lb broccoli florets,

1 small can mushroom slices

1 bell pepper, sliced (you might have some frozen slices in different colors that you can use)

salt and pepper to taste

Instructions: (This is a no-brainer if you are not a novice cook at all, although it can be time-consuming. Of course, if you don't have a vent like I don't, then your house and hair would all smell like teriyaki after cooking. Not an ideal fix for when I have to go to work.

Heat pan on med. Add oil and distribute. Sautee onion and garlic until translucent, add broccoli and cook for about 3 minutes, then add mushroom and cook for about 2 minutes then transfer to a plate. Turn heat on high and stir-fry beef slices by batches for 1-2 minutes each batch and set aside on another plate.

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