Teriyaki Beef and Broccoli Stir Fry Recipe | Yummly
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Teriyaki Beef and Broccoli Stir Fry

HEATHER LIKES FOOD(6)
Victoria Holroyd: "Made this for the first time. I substitute marsal…" Read More
10Ingredients
25Minutes
730Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 pounds beef ("Stir Fry", Found precut at the butcher counter)
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 2 tablespoons mirin (sweet cooking rice wine)
  • 1 clove garlic (minced)
  • 1 tablespoon corn starch
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 1 pound broccoli (fresh, cut into florets)
  • 2 tablespoons vegetable oil
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    NutritionView More

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    730Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories730Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat14g70%
    Trans Fat2.5g
    Cholesterol155mg52%
    Sodium1990mg83%
    Potassium1100mg31%
    Protein49g96%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber4g16%
    Sugars28g56%
    Vitamin A15%
    Vitamin C170%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Victoria Holroyd 10 days ago
    Made this for the first time. I substitute marsala cooking wine for the rice cooking wine (mirin), added carrots and shallots. Top with green onions and toasted sesame seeds. A easy and quick meal.
    Kasandra Masten 24 days ago
    Amazing!! Definitely will be making this a lot more!
    Sylvester Connors 2 months ago
    Very good. Added some more ingredients
    Gary Barlow 9 months ago
    Good. The Rice Wine was a nice touch!!!
    Amazing! Best ever. I used KC Strips sliced very thin and adjusted a few ingredients to suit. Didn’t have Sesame oil or vegetable oil, so I used 2 House of Tsang oils; Stir Fry and Mongolian Cooking Oils (made for high heat and infused with extra flavors). I added minced ginger and a lot more pepper flakes (like a tablespoon) to the liquid mixture. I didn’t have the rice wine so I substituted Rice Vinegar (Nakano seasoned mild and sweet). Also during the last step I added a handful of shredded (almost minced) carrots. The only complaint I have is that it was too sweet... which could have been from the sweetened rice vinegar but I won’t know for sure until I make it again as directed. So 5 stars for a great recipe! Oh and I DID need the corn starch to thicken it. Served it with Canton Style Egg Noodles.
    Rachel Morgan a year ago
    I love how easy this recipe is, but the soy sauce was a bit strong for me, when I make it again I’ll adjust that. Other than that, it was good. I served it over white rice and topped with sesame seeds I cooked it a little too long because I wanted the sauce to thicken a bit more... that’s on me 😏

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