Stir-Fry Beef Teriyaki With Red Pepper Risotto. This recipe for teriyaki beef stir fry is tender slices of beef sauteed with a variety of colorful vegetables, all coated in a quick and easy homemade teriyaki sauce. Place all the Teriyaki sauce ingredients into a deep skillet and whisk them together. I had no intention of this meal being teriyaki flavored.

I love this recipe, and so does my non-paleo husband. i've been making it once a week its a new go-to! This teriyaki beef stir-fry is incredibly easy for a busy weeknight. While flank or skirt steak would be great here, we opted for top round steak, which is Marinate steak: In a baking dish, season steak with salt and pepper, then add teriyaki sauce, garlic, ginger, and cayenne. You can have Stir-Fry Beef Teriyaki With Red Pepper Risotto using 32 ingredients and 11 steps. Here is how you cook it.

Ingredients of Stir-Fry Beef Teriyaki With Red Pepper Risotto

You need of Teriyaki Beef.
It's 1 (1 1/2 pound) of piece of bottom round steak.
Prepare 1 tablespoon of dark brown sugar.
You need 1 of lime, zested and juiced.
It's 6 tablespoons of soy sauce.
You need of Ground black pepper.
It's 1/4 cup of thick teriyaki sauce.
Prepare 1 tablespoon of toasted sesame oil.
You need 1 tablespoon of cornstarch.
You need 1 tablespoon of rice vinegar.
Prepare 3 tablespoon of vegetable oil.
Prepare 4 cloves of garlic, cut into thin slices.
You need 1 (1 inch) of piece fresh ginger, peeled and cut into strips.
It's 1 of jalapeno pepper, seeded and cut into thin strips.
Prepare 8 ounces of green beans, cut into thin strips.
Prepare 1 cup of julienned carrots.
You need 1 of red bell pepper, cut in half lengthwise.
It's 2 of scallions, sliced, for garnish.
Prepare 2 teaspoons of sesame seeds, for garnish.
It's of Red Pepper Risotto.
Prepare 6-7 cups of chicken or vegetable stock.
It's 2 tablespoons of extra virgin olive oil.
It's 1/2 cup of finely chopped onion or shallot.
It's 2 of plump garlic cloves, minced.
Prepare 2 of large red peppers, finely diced.
You need to taste of Salt.
It's 1 1/2 of arborio or carnaroli rice.
It's 1/2 cup of dry white wine.
It's 1 of generous pinch of saffron threads.
It's to taste of Freshly ground pepper.
You need 2 tablespoons of chopped parsley and thyme.
It's 2 ounces of Parmesan cheese, grated (1/2 cup).

Transfer to the fridge and let. Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic I have a similar recipe which is so time consuming. This one is really easy but bland. Recommendation: flash fry the meat stirring constantly.

Stir-Fry Beef Teriyaki With Red Pepper Risotto instructions

BEEF TERIYAKI- 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..
Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl..
Heat a large wok or 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..
Add the remaining vegetable oil to the wok or skillet. Add the green beans, garlic, ginger and jalapeno and cook for 30 seconds. Add the carrots and bell pepper and stir-fry for 1 minute..
Add the beef with its juices and the sauce and cook for another minute. Serve over rice and garnish with scallions and sesame seeds..
RED PEPPER RISOTTO- Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt..
Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 yo 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes..
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about to evaporate, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough yo just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice..
Cook, stirring, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice id cooked through but still a little chewy. Taste and adjust seasoning..
When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the parmesan and the herbs..
Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve..

This dish is so easy & tasty, so it's perfect for your next meal prep! Give it a try, and let us know if you liked it! Add ginger, garlic and red pepper flakes. Cut chops into thin strips and add to soy sauce mixture. Add remaining sesame oil to skillet.