Teriyaki Beef and Vegetable Wok
Difficulty Moderate
Cuisine Japanese
Yield 4 Servings
Nutrition Facts
Teriyaki Beef and Vegetable Wok
A moderate Japanese dish perfect for diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Beef and Vegetable Stir-Fry
Ingredientssubstitutes
Beef and Vegetable Stir-Fry
beef flank steak
-
500g
broccoli
-
300g
carrots
-
150g
onion
-
100g
canola oil
-
30ml
Beef and Vegetable Stir-Fry Instructions
Prep
1. Thinly slice the beef flank steak across the grain into 5cm strips; wash hands thoroughly after handling raw meat.
2. Cut the broccoli into bite-sized florets and peel the carrots, slicing them into thin rounds.
3. Peel and slice the red onion into 1cm wedges.
Cook
4. Heat 15ml of canola oil in a large wok or skillet over high heat until it begins to shimmer.
5. Add the raw beef strips in batches to ensure a proper sear, cooking for 2 minutes until browned but not fully cooked through.
6. Remove the beef from the wok and set aside on a clean plate.
7. Wipe the wok if needed, add the remaining oil, and stir-fry the carrots and broccoli for 3 minutes.
8. Add the onions and stir-fry for an additional 2 minutes until the vegetables are tender-crisp.
Teriyaki Sauce
Ingredientssubstitutes
Teriyaki Sauce
soy sauce
-
60ml
Rice Vinegar
-
15ml
brown sugar
-
40g
garlic
-
10g
ground ginger
-
0.5tsp
Cornstarch
-
10g
sesame oil
-
5ml
Teriyaki Sauce Instructions
Prep
1. Finely mince the garlic cloves and prepare the ground ginger.
Cook
2. In a small saucepan, whisk together the soy sauce, 50ml of water, rice vinegar, and brown sugar.
3. Stir in the minced garlic and ground ginger, then bring the mixture to a simmer over medium heat.
4. In a small bowl, mix the cornstarch with 15ml of cold water to create a smooth slurry.
5. Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly until it thickens and turns glossy.
6. Turn off the heat and stir in the sesame oil for a finish of toasted aroma.
Serve
7. Pour the hot sauce over the prepared beef and vegetables in the wok.
8. Toss everything over medium heat for 1 minute until the beef is fully cooked and the sauce evenly coats all components.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
beef flank steak
beef brisket
beef chuck roast/shoulder clod
beef ground beef
Instead of
broccoli
bok choy
brussels sprouts
cabbage
Instead of
carrots
beets
parsnips
potatoes
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
canola oil
extra virgin olive oil
grapeseed oil
olive oil
Instead of
soy sauce
fish sauce
gochujang
hoisin sauce
Instead of
Rice Vinegar
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube
Instead of
brown sugar
glucose
honey
maple sugar
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
ground ginger
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
Cornstarch
all-purpose flour
almond flour
barley flour
Instead of
sesame oil
basil-infused oil
chili oil
garlic-infused oil