Makes 6 servings
For the teriyaki sauce:¼ cup soy sauce
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
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.
1. 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.
2. 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.
3. 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.
4. 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.
Carbohydrates: 12 g
Fat: 8 g
Protein: 37 g
Fiber: 1 g
Active Time: 20 minutes
Total Time: 20 minutes