Beef Teriyaki Stir Fry
(Great recipe for leftover roast beef, can also use cooked chicken or pork)
2 tablespoons olive oil
Leftover roast cut up into bite sized pieces
1 red bell pepper
1 yellow bell pepper
1/2 cup thinly sliced red onion
1 cup sliced butternut squash
1 cup small broccoli florets
1 clove garlic, minced
1/2 cup teriyaki sauce*
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. In a wok or large skillet, heat olive oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add the squash, broccoli, garlic, cooked beef and teriyaki sauce. Cook stirring constantly for 2 minutes. Add the pepper and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Serve over rice.
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
|Pork Teriyaki made with leftover Pork Roast|
|Leftover Beef Teriyaki with leftover Mashed Potato|