Teriyaki Stir-Fry

I put this under Beef because that's what I used in it.  This stir-fry is easily adaptable to chicken, shrimp, or even as a vegan entree.

A word about stir-frying.  It's called that because you don't let the food just sit there and stew.  By moving it around frequently, you can get it to cook more evenly.  It prevents any portion from becoming over-cooked.  And it doesn't sit there soaking up the oil, either.

The wok was invented for a reason.  The shape allows oil and juices to collect at the bottom.  From there, they can be evenly distributed or become easy to avoid when you're serving the dish.  A wok is not required for this dish, but you might as well use one if you have it.

When cooking stir-fry, or most Asian cuisines, it is important to cut all the pieces about the same size.  That way, they all cook in about the same amount of time.

If you want to make your own teriyaki sauce, add sugar and a bit of ginger to some soy sauce and reduce over medium heat until it is the consistency you like.  I just buy Kikoman Baste & Glaze.

4 stalks of green onion

1 red bell pepper

2 heads baby bok choy

1 package (about 6 oz) mung bean sprouts

1/2 lb flank steak

1 package firm or extra-firm tofu

1/2 C teriyaki sauce

1 Tb grated fresh ginger root

1/4 C peanut oil

1.  Early in the day:  Place flank steak and 2 Tb teriyaki sauce in a sturdy ziplock bag.  Press out all the air, seal, and place in fridge to marinate.

2.  Cut everything into similar-sized pieces.  I recommend about 2" x 1/4".  This includes the meat.  I happened to buy pre-diced tofu.  Tofu works better cubed.  It tends to break if you cut it in strips.  Rinse the bean sprouts in a collander.  I don't care if the package says pre-washed.  All sprouts are high-risk for e. coli.

3.  Add oil to wok (or a metal stock-pot).  As it warms, add ginger.  When hot, add onion, pepper, and bok choy.  Keep them moving with tongs or a wooden spoon until they start to soften.

4.  Add beef strips and bean sprouts.  Continue to toss ingredients until the beef is seared.  You don't have to worry about it cooking all the way through.  The thin strips are done as soon as it is browned.

5.  Add remaining teriyaki sauce and tofu.  Work in until all pieces are evenly coated.  The water from the bean sprouts has been added to the sauce by this time.  If it boils, it's done.  Serve over rice, with additional teriyaki sauce on the side.

Difficulty rating  :)