Beef and Vegetable Stir-Fry with Homemade Teriyaki Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender flank steak and crisp vegetables bathed in a sweet-savory teriyaki glaze. This chinese-inspired asian ready in about 40 minutes blends flank steak, soy sauce, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 12 oz flank steak thinly against the grain. Toss with 2 tbsp soy sauce and 1 tbsp cornstarch in a bowl. Marinate for 10 minutes.
  2. Step 2: Whisk together 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp minced ginger, and 1/4 cup water in a small bowl.
  3. Step 3: Heat 1/2 cup vegetable oil in a wok over high heat. Add marinated steak and stir-fry for 2-3 minutes until browned on the outside but still pink inside. Remove and set aside.
  4. Step 4: Add 2 cups mixed vegetables to the wok and stir-fry for 4-5 minutes until crisp-tender. Return steak to the wok.
  5. Step 5: Stir the sauce mixture (thickened by cornstarch) and pour over steak and vegetables. Cook for 1-2 minutes until sauce coats ingredients evenly.

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Frequently asked questions

How long does Beef and Vegetable Stir-Fry with Homemade Teriyaki Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Beef and Vegetable Stir-Fry with Homemade Teriyaki Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Beef and Vegetable Stir-Fry with Homemade Teriyaki Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef and Vegetable Stir-Fry with Homemade Teriyaki Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef and Vegetable Stir-Fry with Homemade Teriyaki Sauce?

Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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