Beef Teriyaki Stir Fry

This is a wonderfully hearty and filling meal - full of tender bites of steak, a rich delicious teriyaki sauce, and lots of vegetables. 

After searing the steak and sautéing the vegetables, the rich sauce is added to the pan to simmer and thicken (and make the whole kitchen smell delicious)!

Add in some perfectly cooked noodles and voila! A delicious and easy meal - and the leftovers keep and reheat well. Perfect for heat and eat lunches at work or a quick dinner. 

Beef Teriyaki Stir Fry

Ingredients

2 TBS vegetable oil, divided use

1 medium yellow onion, thinly sliced

2 medium zucchini, diced

1 large bell pepper, cut into thin strips or diced

1 TBS minced garlic

1 lb ribeye steak, cut into thin strips (feel free to use any cut of steak you prefer, it doesn't have to be ribeye)

Salt and pepper to taste

8-oz vermicelli noodles, cooked according to package instructions and kept warm

Teriyaki Sauce

1/2 cup soy sauce

2 TBS white vinegar

1/4 cup water

1/4 cup light brown sugar 

1/2 tsp dried ginger

1 TBS cornstarch

Directions

1. In a large nonstick skillet, heat the oil over medium-high heat. Sauté the onion, zucchini, and bell pepper (season vegetables lightly with salt and pepper) until lightly caramelized and tender (about 8 minutes). Stir occasionally. 
2. Scrape sautéed veggies into a bowl and set aside.
3. Add additional oil into the skillet and heat. Once oil is hot, add the steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer if desired, to your tastes). Season steak lightly with salt and pepper while it cooks.
4. Meanwhile, combine the teriyaki sauce ingredients together in a bowl: soy sauce, white vinegar, water, brown sugar, ginger, and cornstarch. Whisk sauce to blend.
5. When steak is cooked, add the vegetables back into the skillet, and then pour the teriyaki sauce over everything. Bring the mixture to a simmer, and cook a couple minutes until the sauce thickens up.
6. Add the cooked noodles into the skillet, stirring gently to evenly coat the noodles in the sauce and distribute the meat and vegetables amongst them.

Recipe adapted from Whole and Heavenly Oven