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Beef Teriyaki Stir-Fry with Vegetables

Beef Teriyaki Stir-Fry with Vegetables reads umami 7.9, richness 5.9 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Japanese main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 7.9 · Richness 5.9 · Salinity 4.9 · Sweetness 4.3 · Nutty 3.8 · Allium 3.3 · Funk & Ferment 3.0 · Sourness 2.9 · Warm Spice 2.0 · Fruity 1.7 · Earthy 1.4 · Herbaceous 1.3 · Bitterness 1.2 · Floral 1.2 · Citrus 0.9

What's in it (16)

• flank steak — 454 g
• cornstarch — 15 g
• soybean soy sauce — 79 g
• mirin — 44 g
• brown sugar — 38 g
• rice wine vinegar — 11 g
• vegetable oil — 27 g
• ginger — 15 g
• garlic — 9 g
• red bell pepper — 100 g
• broccoli florets — 710 g
• carrot — 60 g
• green onions — 440 g
• dark sesame oil — 5 g
• ground toasted sesame seeds — 5 g
• white rice — 355 g

Time & effort: about 17 min · effort: involved

Nutrition (per 100 g, engine-estimated): 129.9 kcal, 6.5 g protein, 3.7 g fat, 18.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, toss the sliced flank steak with the cornstarch and 1 tablespoon of the soy sauce until evenly coated; set aside while you prep the vegetables.
2. In a small bowl, whisk together the remaining soy sauce, mirin, brown sugar, and rice vinegar to make the teriyaki sauce.
3. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat until shimmering. Add the beef in a single layer and sear undisturbed until deeply browned on the first side, about 2 minutes, then flip and cook until just cooked through, about 1 minute more. Transfer the beef to a plate.
4. Add the remaining 1 tablespoon oil to the skillet, then add the ginger and garlic; stir-fry until fragrant, about 30 seconds.
5. Add the bell pepper, broccoli, carrot, and the white parts of the green onions; stir-fry until the vegetables are crisp-tender and the broccoli is bright green, 4-5 minutes.
6. Return the beef and any accumulated juices to the skillet, then pour in the teriyaki sauce; toss to coat and bring to a simmer, cooking until the sauce thickens into a glossy glaze that coats everything, 1-2 minutes.
7. Remove from the heat and stir in the sesame oil and the green parts of the green onions.
8. Divide over cooked rice, sprinkle with the toasted sesame seeds, and serve immediately.

Dishes with a similar flavor shape

• Teriyaki Chicken Stir-Fry — Chinese-American
• Beef Yaki Udon — Japanese
• Teriyaki Beef Skewers — Japanese
• Crispy Szechuan Beef — Chinese · Sichuan
• Chicken and Snap Pea Stir-Fry with Cashews — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.