Air-Fried Teriyaki Beef Stir-Fry with Colorful Vegetables

Air-Fried Teriyaki Beef Stir-Fry with Colorful Vegetables

Sliced beef and crisp vegetables air-fry to a lightly charred finish, then toss in glossy teriyaki sauce.

Total 35 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Wheat, Sesame

This stir-fry swaps the wok for an air fryer, giving thin-sliced beef and bell peppers a quick blast of high heat that browns the edges without drying out the interior. Tossed with a sticky-sweet teriyaki glaze and served over rice, it makes a fast weeknight dinner with minimal cleanup.

Ingredients

  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon vegetable oil
  • 1 teaspoon cornstarch
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced on the diagonal
  • 2/3 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced
  • 4 cups cooked white rice, for serving

Method

  1. In a bowl, toss the sliced beef with the vegetable oil and cornstarch until evenly coated.

  2. In a separate large bowl, toss the bell peppers, red onion, broccoli, and carrot with a splash of the teriyaki sauce, garlic, and ginger.

  3. Preheat the air fryer to 400°F (200°C) for 3 minutes.

  4. Add the beef to the air fryer basket in a single layer and cook, shaking the basket halfway through, until browned at the edges.

  5. Remove the beef and set aside. Add the vegetables to the air fryer basket and cook, shaking once, until crisp-tender and lightly charred.

  6. Return the beef to the basket with the vegetables and pour the remaining teriyaki sauce over the top. Toss to combine and air-fry 2 more minutes to heat through and set the glaze.

  7. Transfer the stir-fry to a serving platter, sprinkle with sesame seeds and green onions, and serve hot over cooked rice.

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    Air-Fried Teriyaki Beef Stir-Fry with Colorful Vegetables

    This stir-fry swaps the wok for an air fryer, giving thin-sliced beef and bell peppers a quick blast of high heat that browns the edges without drying out the interior. Tossed with a sticky-sweet teriyaki glaze and served over rice, it makes a fast weeknight dinner with minimal cleanup.

    35 min 4 servings 420 cal

    Ingredients

    • 1 pound flank steak or sirloin, thinly sliced against the grain
    • 1 tablespoon vegetable oil
    • 1 teaspoon cornstarch
    • 1 red bell pepper, sliced into strips
    • 1 yellow bell pepper, sliced into strips
    • 1 small red onion, sliced into wedges
    • 1 cup broccoli florets
    • 1 medium carrot, thinly sliced on the diagonal
    • 2/3 cup teriyaki sauce
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1 tablespoon sesame seeds
    • 2 green onions, sliced
    • 4 cups cooked white rice, for serving

    Method

    1. 1

      In a bowl, toss the sliced beef with the vegetable oil and cornstarch until evenly coated.

    2. 2

      In a separate large bowl, toss the bell peppers, red onion, broccoli, and carrot with a splash of the teriyaki sauce, garlic, and ginger.

    3. 3

      Preheat the air fryer to 400°F (200°C) for 3 minutes.

    4. 4

      Add the beef to the air fryer basket in a single layer and cook, shaking the basket halfway through, until browned at the edges.

    5. 5

      Remove the beef and set aside. Add the vegetables to the air fryer basket and cook, shaking once, until crisp-tender and lightly charred.

    6. 6

      Return the beef to the basket with the vegetables and pour the remaining teriyaki sauce over the top. Toss to combine and air-fry 2 more minutes to heat through and set the glaze.

    7. 7

      Transfer the stir-fry to a serving platter, sprinkle with sesame seeds and green onions, and serve hot over cooked rice.