Need dinner in a flash? This satisfying stir-fry comes together in 20 minutes flat. Serve it with a quick-cooking grain, like quinoa, or scoop into tortillas for a global-inspired meal.
Active time: 20 minutes
Total time: 20 minutes
For the teriyaki sauce:
- ¼ cup soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- 2 tablespoons sugar (or more if you like a sweet teriyaki)
For the steak, mushroom, and peppers:
- 1½ tablespoons vegetable oil, divided
- 2 pounds flank steak (or use steak of your choice)
- Salt and freshly ground pepper, to taste
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- To make the teriyaki sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly, and then remove from heat.
- Add one tablespoon of the vegetable oil to a pan over medium-high heat. While the oil is heating, season your steak with salt and pepper. Sear the steak on both sides (about 2 minutes each side) and remove from pan.
- Add the remaining ½ tablespoon of oil. Add the mushrooms and sauté for about 2 minutes, then add the peppers and cook another 2 minutes. At the end of two minutes, the mushrooms will be lightly browned and the pepper strips will be crisp-tender.
- Place the steak back into the pan, reduce heat to low, and add the teriyaki sauce. Let simmer for 1 minute. Serve the mushrooms and peppers on top of the steak.
Per serving: calories 283, fat 8 g, protein 37 g, carbohydrates 12 g, dietary fiber, 1 g