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Beef Teriyaki Stir-Fry
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Ingredients
1 to 2 lbs of sirloin tip beef, sliced diagonally across the grain in thin strips
1 small to medium onion, peeled and chopped
1 clove of garlic, peeled and split OR 1/2 teaspoon crushed garlic
1 one-inch cube fresh ginger crushed OR 1/2 teaspoon crushed ginger
2 tbsp sugar
1/2 cup low-sodium soy sauce
1/2 cup sherry
2 tsp cornstarch dissolved in 1 tbsp water
3 to 5 stalks of celery, chopped
3 to 5 carrots, peeled and chopped
2 or 3 green onions, chopped
1 red bell pepper, chopped
1 can sliced water chestnuts
optional, 1 can sliced mushrooms
optional, baby corn cut to bite-size
Cooking
- In a large non-metal bowl, mix together meat, onion, garlic, ginger, sugar, soy sauce and sherry.
- Cover bowl and marinate in refrigerator for at least 2 to 3 hours.
- Strain marinade and reserve liquid.
- Remove meat from marinade and blot dry.
- Heat wok or skillet with oil or non-stick spray. Stir-fry meat until lightly browned.
- Add vegetables, reserved liquid, and cornstarch to stir-fry.
- Continue stir-fry until vegetables are crisp-tender and sauce thickens.
- Serve over hot rice.
Living in the upper midwest, I frequently use bison sirloin steaks instead. As this has less grissle, the meat literally melts in your mouth! I have also used Veat, a meat-substitute made out of soy which has a taste of a cross between pork and chicken but softer in texture. It absorbs liquid quickly, so it doesn't need to marinade quite as long as meat.
For the best results with the beef or buffalo, I highly recommend letting it marinade overnight.
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