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Fresh Vegetable Stir-Fry with Peppery Orange Beef
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quick and flavorful stir-fry recipe passed down from my dad. Customize with your favorite veggies, and consider adding bamboo shoots or water chestnuts for extra crunch!
Ingredients:
  • 2 cups uncooked long grain white rice
  • 1 quart water
  • 1 tablespoon light sesame oil
  • 4 cloves garlic, crushed
  • 5 tablespoons butter
  • 2 pounds flank steak, cut into thin strips
  • salt to taste
  • 4 teaspoons red pepper flakes
  • 3.5 tablespoons teriyaki sauce
  • 12 ounces fresh mushrooms, sliced
  • 1 large sweet onion, sliced
  • 0.5 head cabbage, sliced into strips
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 teaspoon cornstarch
  • 1 tablespoon brown sugar
  • 0.5 cup beef broth
  • 2 tablespoons orange jam
  • 1 (5 ounce) can chow mein noodles
  • mustard powder to taste
Instructions:
  • Bring rice and water to a boil in a pot. Cover, lower heat, and let it simmer for 20 minutes.
  • In a skillet over medium heat, sauté 2 cloves of minced garlic in sesame oil until tender. Add butter. Season beef with salt and 2 teaspoons red pepper flakes. Cook beef for 10 minutes until browned. Transfer beef to a bowl, and toss with 3 tablespoons teriyaki sauce, keeping the pan drippings.
  • In a separate skillet over medium heat, melt the rest of the butter and sauté the remaining garlic for 2 minutes until tender. Remove garlic and set aside. Add mushrooms and onions to the skillet and cook until onions are tender. Mix in cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook for 3 minutes until tender but still crisp. Remove skillet from heat and stir in the remaining 1/2 tablespoon of teriyaki sauce and half of the reserved pan drippings.
  • In the skillet, warm up the delicious pan drippings over medium heat. Stir in the rest of the red pepper flakes, teriyaki sauce left from the beef bowl, saved garlic, cornstarch, brown sugar, beef broth, and orange jam. Let it simmer for 5 minutes until it thickens. Take out the garlic and toss in the beef to get it well coated.
  • Plate the beef and vegetables on the cooked rice, drizzle with some skillet juices. Garnish with chow mein noodles and a sprinkle of mustard powder.

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