Target: 6 × 4 inches · landscape

Beef Teriyaki Stir-Fry with Snap Peas

30 min · 4 servings

Ingredients

□ 1 1/4 lb flank steak, thinly sliced across the grain

□ 1 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup low-sodium soy sauce

□ 1/4 cup mirin

□ 2 tbsp water

□ 1 tbsp granulated sugar

□ 2 tsp cornstarch

□ 1 tbsp freshly grated ginger

□ 2 garlic cloves, finely grated

□ 2 tbsp neutral high-heat oil, divided

□ 8 oz snap peas, strings removed

□ 1 medium red bell pepper, thinly sliced

□ 4 scallions, thinly sliced

□ 1 tbsp toasted sesame seeds

□ 1 1/2 cups jasmine rice (optional, for serving)

1. Start optional rice. Whisk soy, mirin, water, sugar, cornstarch, ginger, and garlic until smooth.

2. Dry and season steak; prep peas, pepper, and scallions, keeping scallion greens for garnish.

3. Sear steak in two uncrowded batches in a very hot oiled wok; transfer each batch to a plate.

4. Stir-fry pepper, peas, and scallion whites; add glaze, return beef, and toss just until glossy.

5. Serve over optional rice and finish with scallion greens and sesame seeds.

Cook’s note: Keep batches small and the wok hot so the steak sears instead of steaming.