This is one of the most versatile dishes that I make. My family loves it and requests that I put it on the menu often. I often add extra veggies such as broccoli, asparagus, or fresh green beans for variety, and it never seems to get old. If I use lots of green veggies, then I change the pepper to a red or yellow one, (or even both), for added color. I hope you enjoy it as much as we do.
First, add your oil to your pan. It doesn’t seem to matter if you use a pan on the stove or electric skillet. I use whichever I feel like at the time.
Now add your sliced meat. I chose beef this time. I have used chicken very successfully and it changes things up. Though my family loves the beef the best.
Once your meat is browned, remove it from the pan and hold it in a bowl or dish until later.
Add in all your desired and chopped veggies. As you can see, I like a variety. Aren’t they pretty?
Cook and stir until veggies are slightly softened. Usually about 5 minutes or so.
Remove the veggies from the pan and add them to the same bowl as the beef or a different one. Set them aside for the next few minutes.
Now it’s time to make the teriyaki sauce. In your pan or skillet, add in the water, bouillon, soy sauce, and brown sugar. Stir until the brown sugar is melted. It takes just a few moments.
Now, mix your cornstarch with just enough water to make it dissolve and become easy to pour. Pour it into the pan and stir until well blended.
Cook and stir until sauce thickens. This happens quickly.
Add your veggies and beef back into the pan.
Stir to coat all of the veggies and meat with the sauce until well combined.
Simmer for a few minutes to let all the flavors marry together. This is what makes it wonderful and yummy. Be careful not to overcook the veggies however. No one like soggy veggies.
Serve over rice and your tummy will thank you. I promise.
- 1 lb. sirloin steak, (or chicken breast), cut in thin strips
- 1 Tablespoon oil
- 6 to 10 mushrooms
- 4 green onions
- 2 stalks celery
- 2 carrots, peeled
- 1 green pepper
- 1 can water chestnuts, drained
- 1 cup water
- 1 teaspoon beef (or chicken) bouillon
- 3 Tablespoons brown sugar
- 1/3 Cup soy sauce
- 2 Tablespoons cornstarch
- 3 Cups cooked rice
- In a large skillet on medium high heat, stir-fry meat in oil. (If you are using steak, stir-fry until it is slightly pink in the center. If you are using chicken, cook until done.) Remove meat and set aside. Slice vegetables diagonally. Add vegetables and water chestnuts to skillet and stir-fry for 2 minutes on high heat. Remove from skillet. Pour in water and bring to boil. Add bouillon and stir until dissolved. Mix in brown sugar and soy sauce. Mix cornstarch with enough cold water to form a paste. Gradually add to boiling mixture, stirring until thickened. Add vegetables and meat. Cover and simmer for 5 minutes. Serve over rice.