Beef Teriyaki

Step 1

Whisk the Teriyaki Sauce ingredients together in a small bowl. Remove 1/4 cup and add it to bag with the sliced beef. Massage to coat steak. Marinate at room temperature for 30 minutes (only recommend if using top sirloin) or refrigerate for up to 24 hours.

Step 2

Heat a drizzle of vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add pineapple and stir fry until caramelized, about 2 minutes; remove pineapple to a plate.

Step 3

Heat 1-2 tablespoons vegetable oil in the now empty skillet over HIGH heat until very hot and sizzling. Drain/pat off excess marinade from beef (if there is any). Add half of the beef to the skillet in a single layer and sear for about 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.

Step 4

To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 2 minutes. (Don’t over-cook because they will continue to cook in sauce.)

Step 5

Return the beef and pineapple to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Stir in about half of the green onions. Taste and add additional Asian chili sauce, sweet chili sauce, etc. if desired. Serve with rice and garnish with remaining green onions.