Teriyaki Beef Stir-Fry Freezer Friendly

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 broccoli crown, cut into florets
• 1 red bell pepper, sliced
• 1 carrot, sliced thin on a diagonal
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3/4 cup teriyaki sauce
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 4 cups cooked white rice, for serving

Method

1. 1

   Toss the sliced flank steak with cornstarch in a bowl until evenly coated.

2. 2

   Heat 1 tablespoon of oil in a 9-inch skillet or wok over high heat. Add the beef in a single layer and sear 2 to 3 minutes per side until browned, working in batches if needed. Transfer to a plate.

   2:00 · Sear beef
3. 3

   Add the remaining 1 tablespoon of oil to the skillet. Add the broccoli, bell pepper, and carrot, and stir-fry 4 minutes until crisp-tender.

   4:00 · Stir-fry vegetables
4. 4

   Add the snap peas, garlic, and ginger, and stir-fry 1 minute until fragrant.

   1:00 · Cook garlic and ginger
5. 5

   Return the beef to the skillet and pour in the teriyaki sauce. Toss to coat and simmer 2 minutes until the sauce thickens slightly and clings to the beef and vegetables.

   2:00 · Simmer in teriyaki sauce
6. 6

   If freezing, let the stir-fry cool completely, then portion into labeled freezer bags or containers, pressing out excess air, and freeze flat for up to 3 months.

7. 7

   To serve now, sprinkle with green onions and sesame seeds and serve hot over cooked rice.

8. 8

   To serve from frozen, thaw overnight in the refrigerator, then reheat in a covered skillet over medium heat 8 to 10 minutes, stirring occasionally, until heated through.

   8:00 · Reheat from thawed