Teriyaki Beef Stir Fry Recipe
Broiled USDA Choice Sliced NY Steak with Teriyaki Glaze Finish, Served over Fried Rice and a Vegetable Spring Roll
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Ingredients
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Beef and Teriyaki Glaze
Fried Rice
Vegetable Spring Rolls
Method
Teriyaki Beef Preparation
- 1
Marinade the Beef
In a bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the sugar is dissolved. Add the sliced NY steak to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes.
- 2
Broil the Beef
Preheat the broiler in your oven. Place the marinated beef on a broiler pan and broil for about 5-7 minutes per side for medium-rare, or until desired doneness. Allow the beef to rest for a few minutes before slicing into strips.
Fried Rice Preparation
- 3
Cook the Fried Rice
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs and set aside.
- 4
Sauté the Vegetables
In the same skillet, add a little more oil if necessary. Add chopped green onions, peas, and carrots. Sauté for about 3-4 minutes until the vegetables are tender.
- 5
Vegetable Spring Roll Preparation
- 6
Prepare the Filling
In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, and chopped green onions. Add soy sauce and mix well.
- 7
Roll the Spring Rolls
Place a spring roll wrapper on a clean surface. Spoon 2-3 tablespoons of the filling onto the wrapper, fold the sides over, and roll tightly. Repeat with the remaining wrappers and filling.
- 8
Fry the Spring Rolls
In a deep pan, heat vegetable oil over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Assembly
- 9
Plate the Dish
On a serving plate, place a generous portion of fried rice. Top with slices of teriyaki beef and arrange the vegetable spring rolls on the side. Serve hot and enjoy!