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Beef Teriyaki Stir Fry (11/1/2013)

Beef Teriyaki Stir-Fry

1 lb. Top Sirloin Steak (3/4-inch thick) or 1 lb. Sirloin Tips
2 tablespoons cornstarch
1 ¾ cups beef stock
2 tablespoons soy sauce
¼ cup Teriyaki sauce
1 tablespoon packed brown sugar
1 teaspoon fresh minced garlic
1 teaspoon ground giner
1 green pepper, sliced
1 8 oz. package sliced mushrooms
1 bag stir-fry Vegetables, broccoli, snap peas, green beans, carrots, water chestnuts, etc. (thawed)
Plain Ramen noodles or rice

For your stir-fry sauce, in a large bowl, combine cornstarch, beef stock, soy sauce, teriyaki sauce, brown sugar, garlic and ginger. Set aside.

Freeze beef sirloin for 30 minutes in freezer (makes it easier to slice). Cut into thin strips. Add to a large bowl or plastic bag and add ½ cup cornstarch- teriyaki mixture for marinade. Refrigerate at least 30 minutes.

In a large non-stick skillet or Wok, stir-fry beef until just browned. Add stir-fry vegetables, green pepper, mushrooms, and the rest of the teriyaki stir-fry sauce. Cook until mixture boils and thickens, stirring. Serve over plain Ramen noodles or rice.


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