Fresh veggies, tender bites of steak in a teriyaki sauce that comes together in just 30 minutes makes this a recipe that is sure to become a favorite that will appear on the table often.
Making your own teriyaki sauce is so very simple, uses only a fraction of the sugar found in bottled sauces, and there are no chemical additives or preservatives. It’s a light sauce that perfectly compliments all the ingredients in these steak bowls.
There are a few things to keep in mind to ensure the best results with this easy stir fry.
- Prepare all the ingredients before you turn on the heat to start cooking; make the sauce, slice the veggies and the beef.
- Since there are so few ingredients, make sure they are the freshest veggies you can get your hands on.
- Don’t overcook the veggies! Crisp is better than mushy!
- Fry the beef strips in small batches, don’t crowd it in the pan. This will ensure you get nicely browned strips of beef that stay juicy on the inside and get crispy on the outside.
In a small bowl or measuring cup combine, soy sauce, brown sugar, garlic, ginger and rice vinegar. Set aside.
Heat 2 tablespoons olive oil in a wok or large skillet and cook the mushrooms until they release their liquid and begin to brown along the edges, about 5-8 minutes. Remove the mushrooms from the pan and keep them warm.
Heat 2 tablespoons olive in wok or large skillet. Add beef and cook until browned. Cook beef in small batches so that it browns instead of steams. Remove each batch from pan and keep warm.
Add 1 tablespoon olive oil to the wok. Add snow peas and red bell pepper. Cook until crisp tender, about 2 minutes.
Pour in teriyaki sauce and stir to combine.
Return browned beef and mushrooms to the skillet.
Simmer for 2-3 minutes until heated through and the meat and veggies are coated with the teriyaki sauce.
Serve over a bed of white rice along with the teriyaki sauce, and garnish each serving with a sprinkle of sliced green onions.
If you are a newbie to cooking and need to learn how easy it is to cook white rice, check out this post, How To Cook Rice. No special equipment needed, it’s so simple to make it on the stove. Easy peasy!!!
It’s amazing that a dish this easy to make, using just a handful of ingredients, can taste so darn good! It’s one of my personal favorites! The sauce is just right; not too heavy, or too sweet, or too tart. It’s just perfect and lip smacking good!!!
Teriyaki Steak Bowls
Equipment
- Wok
Ingredients
- 5 tbsp olive oil
- 1 lb beef sirloin, cut into thin strips
- ½ cup low sodium soy sauce
- 5 tbsp brown sugar
- 6 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 8 oz snow peas
- 16 oz sliced mushrooms
- 1 red bell pepper, seeded and thinly sliced
- 2 stalks green onions, sliced
Instructions
- In a small bowl or measuring cup combine, soy sauce, brown sugar, garlic, ginger and rice vinegar. Set aside.
- Heat 2 tablespoons olive oil in a wok or large skillet and cook mushrooms until they release their liquid and begin to brown along the edges. Remove from pan and keep warm.
- Heat 2 tablespoons olive in wok or large skillet. Add beef and cook until browned. Cook beef in small batches so that it browns instead of steams. Remove each batch from pan and keep warm.
- Add 1 tablespoon olive oil to the wok. Add snow peas and red bell pepper. Cook until crisp tender, about 2 minutes.
- Return browned beef and mushrooms to the skillet.
- Pour in teriyaki sauce and stir to combine.
- Simmer for 2-3 minutes until heated through and the meat and veggies are coated with the teriyaki sauce.
- Serve over a bed of white rice along with the teriyaki sauce.
- Garnish each serving with a sprinkle of sliced green onions.
Did You Make This?
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