TERIYAKI BEEF STIR FRY

By sarey

Ingredients

• 1/2 C WATER
• 1/3 C REDUCED SODIUM SOY SAUCE
• 1/4 C HONEY
• 4 GARLIC CLOVES, MINCED
• 1 T MINCED FRESH GINGERROOT
• 1 BEEF FLANK OR ROUND STEAK (1#)
• 2 t VEG OIL
• 2 C BROCCOLI FLORETS
• 1 MEDIUM ONION, CHOPPED
• 1/2 C COARSELY CHOPPED GREEN PEPPER
• 1/2 C COARSELY CHOPPED RED PEPPER
• 1 C SLICED MUSHROOMS
• 1 t CORNSTARCH
• HOT COOKED RICE (WHITE OR BROWN)

Preparation

Step 1

IN A SMALL BOWL, COMBINE THE FIRST FIVE INGREDIENTS. POUR 1/2 C INTO A RESEALABLE PLASTIC BAG; ADD BEEF. SEAL BAG AND TURN TO COAT. CHILL FOR AT LEAST 1 HOUR. COVER AND CHILL REMAINING MARINADE

DRAIN AND DISCARD MARINADE. IN A LARGE SKILLET OR WOK, STIR FRY BEEF IN BATCHES IN OIL FOR 2-3 MINUTES OR UNTIL NO LONGER PINK. REMOVE AND KEEP WARM.

ADD BROCCOLI, ONION AND PEPPERS TO THE PAN; STIR FRY FOR 4 MINUTES. ADD MUSHROOMS; STIR FRY 1-2 MINUTES LONGER OR UNTIL VEGGIES ARE TENDER. RETURN BEEF TO THE PAN. COMBINE THE CORNSTARCH AND RESERVED MARINADE UNTIL SMOOTH; STIR INTO BEEF MIXTURE. BRING TO A BOIL; COOK AND STIR UNTIL THICKENED.

SERVE OVER RICE