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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
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;

Printed from tasteofhome.com Sep 8, 2008

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Teriyaki Beef Stir-Fry cont.

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.

Yield: 3 servings.