Skillet Teriyaki Beef and Vegetables
By America's Test KitchenPublished on January 17, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup teriyaki sauce ½ cup water 2 tablespoons rice vinegar 2 teaspoons cornstarch 1 (1 ½-pound) flank steak, trimmedSalt and pepper 2 tablespoons vegetable oil 3 carrots, peeled and sliced ⅛ inch thick on bias8 ounces snow peas, strings removed1 garlic clove, minced
Before You Begin
Annie Chun’s All Natural Teriyaki Sauce is our taste-test winner. Serve with rice.
Instructions
- Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.
- Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.
- Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup teriyaki sauce
½ cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 ½-pound) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced ⅛ inch thick on bias
8 ounces snow peas, strings removed
1 garlic clove, minced
Ingredients
½ cup teriyaki sauce
½ cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 ½-pound) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced ⅛ inch thick on bias
8 ounces snow peas, strings removed
1 garlic clove, minced
Ingredients
½ cup teriyaki sauce
½ cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 ½-pound) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced ⅛ inch thick on bias
8 ounces snow peas, strings removed
1 garlic clove, minced
Why This Recipe Works
Our easy stir-fry makes an all-in-one meal. No need for vegetables on the side.
Before You Begin
Annie Chun’s All Natural Teriyaki Sauce is our taste-test winner. Serve with rice.
Instructions
- Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.
- Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.
- Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.
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