Ingredients
Method
- Dissolve a beef bouillon cube in boiling water in a large bowl. Stir in soy sauce, cornstarch, teriyaki sauce, and sugar. Add the beef strips and stir to coat them completely.
- Heat oil in a large skillet over medium-high heat. Briefly cook and stir the vegetables in the hot oil for about 1 minute. Stir in the water chestnuts, cover the skillet, and simmer until the vegetables are hot, about 5 minutes. Remove the vegetable mixture to a large bowl with a slotted spoon, reserving the juices in the skillet.
- Pour the marinated beef into the hot skillet. Cook and stir until fully browned, about 5 minutes. Add the vegetable mixture back to the skillet and bring to a simmer. Cook and stir until thoroughly heated, about 2 minutes.
Nutrition
Notes
Ingredient Flexibility: I often use a splash of oyster sauce instead of the teriyaki when I want a deeper, less sweet umami flavor, and it works wonderfully.
Storage Tip: This stir-fry keeps beautifully for up to three days in the fridge.
I always store it in a shallow container so it cools quickly and reheats evenly.
Make-
Ahead Secret: You can marinate the beef in that flavorful sauce for up to 24 hours ahead.
I find it tenderizes the meat even more and makes dinner come together in a flash.
Common Mistake: Don't overcrowd the skillet when browning the beef.
If you add it all at once, it steams instead of sears.
I cook it in two batches if my pan feels too full.
Serving Suggestion: I love this over steamed jasmine rice, but for a lighter meal, I sometimes serve it on a bed of crisp lettuce leaves for a fun, hands-on wrap.
Equipment Note: If you don't have a large skillet, a wok is my go-to alternative.
Its high sides are perfect for all the stirring and tossing this recipe requires.
Vegetable Variation: Fresh vegetables are a great swap for the frozen mix.
Just add harder veggies like carrots or broccoli first, as they need a minute or two longer to cook.