One-Pan Teriyaki Beef & Veggies

Ingredients

• 1180 ml Teriyaki sauce(200g)
• 260 ml Beef broth(60g)
• 39 grams Cornstarch(9g)
• 415 grams Brown sugar(15g)
• 510 grams Fresh ginger(10g)
• 615 grams Fresh garlic(15g)
• 7700 grams Flank steak or sirloin(700g)
• 8250 grams Broccoli florets(250g)
• 9150 grams Large carrots(150g)
• 10200 grams Zucchini(200g)
• 11100 grams Yellow onion(100g)
• 1230 ml Vegetable oil(27g)
• 135 grams Toasted sesame seeds(5g)
• 1410 grams Green onions(10g)
• 151 gram Red chili flakes(1g)

Instructions

1. 1Whisk sauce: In a small bowl, combine the teriyaki sauce, beef broth, brown sugar, cornstarch, ginger, and minced garlic until smooth.
2. 2Sear beef: Heat half of the vegetable oil in a large skillet or wok over high heat; sear the beef slices for 2-3 minutes until browned but not fully cooked, then remove and set aside.
3. 3Sauté hard veggies: Add the remaining oil to the same pan and stir-fry the carrots and onions for 3 minutes until they begin to soften.
4. 4Add green veggies: Toss in the broccoli and zucchini, continuing to stir-fry for another 3-4 minutes until the vegetables are vibrant and tender-crisp.
5. 5Simmer sauce: Pour the prepared teriyaki sauce mixture into the pan with the veggies and stir constantly as it comes to a simmer and thickens into a glossy glaze.
6. 6Combine: Return the seared beef and any accumulated juices back to the pan, tossing everything together for 1-2 minutes until the meat is fully glazed and heated through.
7. 7Garnish: Remove from heat and generously sprinkle with toasted sesame seeds and sliced green onions before serving.