Steak Teriyaki

Jaden Hair, photograph by Andrew McCaul


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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.

Per Serving:

Calories: 283

Carbohydrates: 12 g

Fat: 8 g

Protein: 37 g

Fiber: 1 g

Active Time: 20 minutes

Total Time: 20 minutes