Beef Mushroom Teriyaki Stir Fry
Elevate your weeknight dinners with this irresistible Beef Mushroom Teriyaki Stir Fry, a colorful, flavor-packed dish perfect for busy schedules. Tender strips of beef sirloin, earthy button mushrooms, and crisp bell peppers are stir-fried to perfection in a glossy, homemade teriyaki sauce infused with garlic, ginger, and a touch of sweetness. The quick and easy preparation—just 20 minutes of prep and 15 minutes of cooking—means you’ll have a restaurant-quality meal on the table in no time. With the finishing touches of sesame oil, toasted sesame seeds, and fresh green onion, this dish is as visually stunning as it is delicious. Serve it over a bed of steaming white rice or your favorite noodles for a complete, satisfying meal that will leave everyone coming back for seconds. Perfect for fans of Asian-inspired cuisine, this one-pan stir fry is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Beef sirloin steak
- 60 ml Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Mirin (or rice vinegar)
- 3 cloves Garlic cloves
- 1 teaspoon Fresh ginger
- 2 teaspoons Cornstarch
- 80 ml Water
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 300 grams Button mushrooms (or cremini mushrooms)
- 1 large Green bell pepper
- 1 large Carrot
- 3 stalks Green onions
- 1 tablespoon Sesame seeds
- 4 servings Cooked white rice or noodles (for serving)
Instructions
Thinly slice the beef sirloin steak against the grain into bite-sized strips. Set aside.
In a small bowl, prepare the teriyaki sauce by mixing soy sauce, brown sugar, mirin, minced garlic, grated ginger, and water. In a separate small bowl, dissolve the cornstarch in 2 tablespoons of water and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add sliced mushrooms, and stir-fry for 4-5 minutes until they release their moisture and begin to brown.
Add julienned green bell pepper and carrot to the mushrooms. Stir-fry for another 3 minutes until the vegetables are just tender.
Return the beef to the skillet along with the teriyaki sauce. Stir to coat everything evenly.
Slowly pour the dissolved cornstarch mixture into the skillet. Stir well and cook for 1-2 minutes, allowing the sauce to thicken.
Drizzle sesame oil over the stir fry and mix well. Remove from heat.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot over cooked white rice or noodles.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 42.7 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 223 mg | 17% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3289 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
