1cup teriyaki sauce (not all are created equal, try Soy Vay Island Teriyaki with hints of pineapple, ginger and garlic all mixed in)
4-6cupscooked Jasmine rice
3green onions, thinly sliced on the diagonal
Instructions
Over medium high heat, warm oil and toss in vegetables. Sauté for 5 minutes or until starting to caramelize while remaining crisp. Remove from pan.
Over medium high heat, warm oil and sauté 1/2 the beef by laying out slices of sirloin in pan to avoid overcrowding. Flip slices with tongs to cook evenly on both sides, cooking approximately 1-2 minutes per side. Remove cooked beef from pan and repeat with remaining beef.
Add teriyaki sauce to pan and add all beef to evenly coat. Pour over hot rice and top with cooked vegetables. Garnish with sliced green onions.
Tips for stir-frying
Best cuts for stir-frying: Top Sirloin, Sirloin Tip Steak, Flat Iron Steak
Cut beef into thin, uniform strips or pieces. For easier slicing, try freezing beef for 30 minutes.
Can marinate beef prior to cooking with teriyaki sauce.
Heat oil over medium-high heat in wok or large non-stick skillet prior to adding beef to pan.
Cook beef in batches until outside surface of beef is no longer pink.