Name: Skillet Teriyaki Beef and Vegetables
Total time: 30 min
Yield: Serves 4
Cuisine: Japanese, Asia
Ingredients: 1/2 cup teriyaki sauce; 1/2 cup water; 2 tablespoons rice vinegar; 2 teaspoons cornstarch; 1 (1 1/2-pound) flank steak, trimmed; Salt and pepper; 2 tablespoons vegetable oil; 3 carrots, peeled and sliced 1/8 inch thick on bias; 8 ounces snow peas, strings removed; 1 garlic clove, minced

Why This Recipe Works

Our easy stir-fry makes an all-in-one meal. No need for vegetables on the side.

Before You Begin

Annie Chun’s All Natural Teriyaki Sauce is our taste-test winner. Serve with rice.

Instructions

Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.

Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.