Teriyaki Beef Stir-Fry 1/2 cup water 1/3 cup reduced-sodium soy sauce 1/4 cup honey 4 garlic cloves, minced 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot 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 Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Teriyaki Beef Stir-Fry cont. Hot cooked brown rice, optional In a bowl, mix the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag; turn to coat.Refrigerate for 1 hour. Refrigerate remaining marinade. Drain and discard marinade from beef. 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. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry for 1-2 minutes or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Teriyaki Beef Stir-Fry Yield: 3 servings. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008