Teriyaki Beef

Here is a recipe that gives you the flavors of takeout asian food, without all the MSG, and it's easier on the pocketbook too!  I serve this Teriyaki Beef over brown rice, but it can easily be served over soba noodles or white rice!






Teriyaki Beef
1 lb beef, cut into strips (I used bottom round because that is what I had, but you can use whatever cut you like)
1 1/2 cups beef stock
2 tbsp. corn starch
2 tbsp. brown sugar
2 tbsp. soy sauce
1 head of broccoli, cut into florettes (or 1 bag frozen broccoli florettes)
1 medium onion, sliced
1 tsp. granulated garlic or garlic powder
salt and pepper to taste
1 tbsp. olive oil

In a large skillet with deep sides, or a wok, heat the oil over medium high heat.  Lightly sprinkle the beef with granulated garlic, salt, and pepper.  Add the beef to the skillet and cook about 5 minutes or until browned. 

Add the onions and cook another 2-3 minutes.  Add the broccoli and continue to cook until the broccoli is tender crisp. 

Meanwhile, in a bowl, whisk the rest of the ingredients together. 

Pour over the beef and vegetables and cook, stirring constantly, until thickened.  Serve over rice or noodles.

More often than not, I will reserve about 1/4 cup of the teriyaki sauce and use it in my turkey teriyaki burgers which will be featured on Saturday. 

Until next time, happy and HEALTHY cooking!