Quick, flavour-packed and delicious
by Lindsay Evans
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Spring may have sprung, but that doesn't mean that all we want to eat now is salad. You may be looking to lighten up your weeknight dinners, but still craving something warm and flavour-packed. If this sounds like you, then our teriyaki beef and pepper stir-fry is for you. Seriously easy to make—simply flash fry some beef and pepper strips and pour in a homemade teriyaki sauce—this quick and easy recipe is perfect for a hectic mid-week dinner. Not a fan of beef or peppers? No sweat. This is a 'loosey-goosey' recipe and it's ultra-versatile—simply swap that beef for some chicken strips or shrimp or switch-out the pepper strips for you (or your kids) favourite veggie. Either way, we promise this is a recipe you will come back to each and every week.
1/4 cup thick teryaki sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp Asian chili sauce or hot sauce
2 tsp cornstarch
1 lb boneless top sirloin steak, cut into strips
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp finely chopped or grated ginger
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
Handful fresh basil leaves, torn
In a medium bowl, whisk together teriyaki sauce, soy sauce, rice vinegar, hot sauce and cornstarch until well combined. Set aside
Toss beef strips with cornstarch, shaking off any excess. In a wok or large deep skillet, heat 1 tbsp oil over high heat. Add beef and stir-fry for 3 minutes, or until browned but still pink inside. Transfer strips to a bowl. Add remaining tbsp oil to the pan. Add ginger and stir fry for 1 minute, until fragrant. Add pepper strips and stir fry for 4 to 5 minutes, until veggies start to soften and caramelize. Pour in reserved sauce and return beef to the pan. Continue to stir fry for 3 to 4 minutes, until beef is cooked through, sauce is thickened and veggies are tender-crisp.
Serve warm with steamed jasmine rice and sprinkle with basil leaves.