20-Minute Teriyaki Beef Stir-Fry

Credit: Good Morning America

Skip the delivery fees and the long wait times with this vibrant teriyaki beef stir-fry. Perfect for those hectic weeknights when you want something healthy and flavorful on the table in under 30 minutes, this dish pairs tender flank steak with crisp broccoli and sweet red peppers. The homemade sauce, which is whisked together with fresh ginger, garlic and tangy rice vinegar, offers a clean, savory finish that store-bought bottles just can't match.

Ingredients

For the teriyaki sauce:

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon dark brown sugar
• 2 teaspoons grated ginger
• 2 garlic cloves, grated
• 2 teaspoons cornstarch
• 1/4 cup water

For the stir-fry:

• 1 tablespoon avocado oil, divided
• 1 onion, thinly sliced
• 1 red pepper, thinly sliced
• 1/2 cup water
• 3 cups broccoli florets, cut into bite-sized pieces
• 1 pound flank steak, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Steamed white rice for serving
• Sesame seeds for serving

Directions

1. To make the teriyaki sauce: in a small bowl, whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.
2. Add 1/2 tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned.
3. Add the broccoli and water, then cover the pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp-tender.
4. Using a slotted spoon, remove vegetables from the skillet and set aside. Remove any remaining water. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.
5. Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.

This recipe was originally published on Good Morning America.