Alex loves teriyaki. I've never had it outside of the teriyaki sauce they have at Subway, which I didn't like. So I was always hesitant to try it. But, we had some steak that needed to be used up, so I decided to throw caution to the wind and give it a shot. I went on google and found a recipe that looked decent enough, and decided to give it a shot. I wasn't disappointed. The website I found the recipe on is tasteofhome.com and I literally only did two things differently (besides marinating the beef for like 5 hours instead of 1). I omitted the mushrooms and broccoli because we didn't have any, and I used ground ginger instead of ginger root. Otherwise, I followed the recipe exactly.
1/2 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup honey
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 beef flank steak (3/4 pound) cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 medium onion, chopped
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 cup sliced fresh mushrooms
1 teaspoon cornstarch
1. In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
3. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened.
Serve over rice or noodles if desired.
