Beef Stir Fry Recipe
Makes 8 servings
2 cups uncooked long grain rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic crushed
5 tablespoons butter
2 pounds beef flank steaks cut into thin strips
Salt to taste
1 teaspoon red pepper flakes
3 1/2 tablespoons teriyaki sauce
10 ounces fresh mushrooms sliced
2 cups broccoli chopped
1 large sweet onion sliced
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips
10 ounces fresh snow peas
1 can water chestnuts
1 teaspoon cornstarch
1 tablespoon brown sugar
1/2 cup beef broth
2 tablespoons orange jam
1. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and
simmer 20 minutes. (Or prepare in your rice cooker)
2. Heat the sesame oil in a skillet over medium heat, and cook 2 cloves of
crushed garlic for 2 minutes. Add 2 1/2 T. butter to the skillet and melt.
Season the beef with salt and red pepper flakes. Cook and stir the beef in the
skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the
cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
3. Melt the remaining butter in a separate skillet over medium heat. Add the
remaining garlic, mushrooms, broccoli and onions into the skillet, and cook
until onions are tender. Mix in the peppers, snow peas and water chestnuts.
Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix
in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
4. Heat the remaining pan drippings in the skillet over medium heat. Mix in the
teriyaki sauce from the beef bowl, cornstarch, brown sugar, beef broth, and
orange jam. Cook 5 minutes, until thickened. Stir in the beef to coat.
Serve with Rice
