Teriyaki Beef Stir-Fry

Ingredients

• Beef round

  raw, Select, separable lean and fat, trimmed to 1/8" fat

  1 ½ lb or 680g

• Brown sugar

  1 tbsp or 9g

• Lime

  raw

  1 fruit or 67g

• Soy sauce

  regular sodium, shoyu

  6 tbsp or 96g

• Black pepper

  ground

  1 dash or 0.1g

• Teriyaki sauce

  ¼ cup or 72g

• Cornstarch

  1 tbsp or 8g

• Sesame oil

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Canola oil

  high stability, non-trans, high oleic (70%)

  3 tbsp or 42g

• Garlic

  raw

  4 cloves, minced or 12g

• Ground ginger

  100g

• Jalapeno peppers

  raw

  ¹⁄₁₆ cup, sliced or 8g

• Green beans

  raw

  8 oz or 227g

• Carrots

  raw

  1 cup grated or 110g

• Red bell pepper

  raw

  1 ⅓ tbsp or 12g

• Peas

  Green - Hannaford

  4 oz or 113g

• White rice

  long-grain, regular, raw, enriched

  100g

• Scallions

  raw

  2 medium or 30g

• Sesame seeds

  whole, dried

  2 tsp or 6g

Directions

1. Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
4. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
5. Serve over rice and garnish with scallions and sesame seeds.
6. (source: https://www.foodnetwork.com/recipes/ree-drummond/teriyaki-beef-stir-fry-3591685)