Teriyaki Beef and Sugar Snap Stir Fry

I've been on a Chinese food kick lately.

Just craving it...

So, instead of takeout I've been making some new stir frys. What's great about homemade takeout? Well you know what ingredients go in them for one. You can make them low calorie, but full of flavor. Who doesn't love that? They can be made in under 30 minutes, so they are perfect for weekday meals.

I would say these are 1000x better than takeout! You have to try these recipes. PLUS...Chinese New Years is coming up soon, Feb 19th I believe and it's the Year of the Sheep, and a perfect time to celebrate by making one of my great stir frys.

First up is a quick Teriyaki Beef and Sugar Snap Stir Fry. It's to DIE for! You start with a good cut of meat, sliced thin (I used flank steak). Whip up a quick teriyaki sauce and add some vegetables and you have a great dish to serve over rice. Dinner...done!

Remember, theses are easy dishes. Very forgiving too, if you want to swap the meat for another cut, do so. Same goes for the vegetables. Use what you like best, but the sugar snap peas along with the flavor of the peppers and the sweetness of the carrot is a combo like no other!

Enjoy!



Teriyaki Beef and Sugar Snap Stir Fry


serves 4


3 Tlbs  rice vinegar, divided
2 Tlbs low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across the grain
1 tsp sugar
2 tsp hoisin sauce
1/4 tsp kosher salt
1/4 tsp crushed red pepper
2 tsp toasted sesame oil, divided
1/2 c chopped onion
1 tsp ginger, minced
1/2 tsp garlic, minced
1 c red bell pepper, sliced
1/2 c carrots, chopped
8-oz pkg sugar snap peas
1/3 c roasted cashews


Combine 1 Tlbs vinegar, 1 Tlbs soy sauce, and beef in a large bowl. Toss to combine.  

For the sauce:  Add remaining 2 Tlbs vinegar,  1 Tlbs soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk to combine.

Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil to pan.  Add beef and stir fry 3-4 minutes or until done. Remove beef to a bowl. Heat remaining 1 teaspoon oil in pan.  Add onion and saute 1-2 minutes. Add ginger and garlic and saute 15 seconds. Stir in bell pepper, carrot, and sugar snap peas,  saute 5 minutes until crisp tender. 

Add your meat back to the skillet.  Add the cashews and stir about 1 minute to roast (don't let them burn!).  Add your sauce and stir to combine.  Cook 2 minutes or until thoroughly heated. Remove from heat and serve over steamed rice.