Teriyaki Steak and Vegetable Stir-fry

    40 minutes

    Cooked without oil in a non-stick wok, this teriyaki steak and vegie stir fry with broccoli, sugar snap peas and ginger is served on steamed rice.

    2 people made this

    Serves: 4 

    • 1 cup broccoli florets
    • 240g sugar snap peas
    • 1 red capsicum, cut into strips
    • 2 carrots, cut into strips
    • 3 tablespoons water
    • 455g beef top sirloin, cut into strips, divided
    • 2 teaspoons grated fresh ginger, divided
    • 1 clove garlic, crushed, divided
    • 1/2 cup reduced-sodium teriyaki sauce
    • 1/8 teaspoon red chilli powder, or to taste
    • 2 cups steamed rice
    • 2 tablespoons coarsely chopped unsalted dry roasted peanuts

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place broccoli, sugar snap peas, capsicum, carrots and water to a large non-stick wok. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
    2. Wipe wok with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger and garlic.
    3. Return all beef and vegetables to wok, stir in teriyaki and chilli powder and cook until heated through, about 1 minute. Serve on steamed rice and sprinkle with peanuts.

    Cook's Note:

    Be sure to use a non-stick wok or frying pan, since this recipe doesn't use any oil.

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    Reviews in English (1)


    It was okay  -  27 Oct 2017  (Review from Allrecipes UK & Ireland)