Teriyaki beef stir fry

Prep 15 min
Total 25 min
Serves 4



strip loin or sirloin steaks, about 400 g, very thinly sliced
1 tbsp
1 tbsp
canola oil, divided
large carrots, peeled and thinly sliced
1 398-mL can
baby corn, drained and cut into 1-in. pieces
1/2 cup
chopped cilantro


1/3 cup
low sodium soy sauce
3 tbsp
2 tbsp
2 tbsp
finely grated ginger
large cloves garlic, minced
2 tbsp


  • Sauce: Whisk soy sauce with sugar, hoisin, ginger, garlic, sesame oil and 1/3 cup water in a small bowl.
  • Coat beef with 1/4 cup soy mixture in a medium bowl. Stir cornstarch into remaining soy mixture. Set aside.
  • Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then half of the beef. Stir-fry until no pink remains, 2 to 3 min. Transfer to a plate. Repeat with remaining beef. Transfer to same plate.
  • Add remaining 2 tsp canola oil to pan, then carrots. Cook, adding 1/4 cup water, if needed, until tender-crisp, about 2 min. Stir in corn and remaining 3/4 cup soy mixture.
  • Return beef and any juices to pan. Cook until sauce thickens, about 1 min. Sprinkle with cilantro. Serve with brown rice.

Switch It Up: Instead of steak, use 350 g extra-firm tofu. Sauté tofu slices in 1 tbsp canola oil, 1 min per side, before adding marinade. Trade carrots and baby corn for 300 g baby bok choy and 1 sliced red pepper.


Calories 361, Protein 25 g, Carbohydrates 26 g, Fat 17 g, Fibre 4 g, Sodium 967 mg. Excellent source of Vitamin A
Recipe Collections
Latest Recipes