Teriyaki Beef and Broccoli
A quick and healthy stir-fry featuring tender beef and crisp-tender broccoli in a savory-sweet teriyaki sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds New York strip steak (sliced thin and trimmed of excess fat)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon sesame oil
- 2 teaspoons garlic paste (or finely minced garlic)
- 1 teaspoon ginger paste (or finely minced ginger)
- 1 cup low-sodium soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon mirin (optional but recommended)
- 1/4 cup honey
- 1/2 cup water
- 1 tablespoon cornstarch
- 3 cups fresh broccoli florets (steamed for 3 minutes)
Instructions
- Heat vegetable oil in a large frying pan or wok over medium heat. Toss sliced beef with baking soda and kosher salt.
- Add beef to the hot pan, cooking undisturbed for a couple of minutes until browned. Stir occasionally until all beef is browned, then remove from the pan.
- Add sesame oil to the same pan, then stir in garlic and ginger paste. Cook for about a minute until fragrant.
- Pour in soy sauce, sriracha, mirin, and honey. Stir and bring to a simmer, whisking to dissolve the honey.
- Mix cornstarch with water in a small bowl until dissolved. Slowly pour the slurry into the sauce while whisking until thickened.
- Add steamed broccoli and browned beef back to the pan, stirring to coat everything in the sauce. Cook for 2 to 3 minutes to heat through.
- Serve immediately over rice, garnished with sesame seeds and green onions if desired.
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Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the beef.