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Teriyaki Beef and Vegetables Pan

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Teriyaki Beef and Vegetables Pan

The perfect teriyaki beef and vegetables pan recipe with a picture and simple step-by-step instructions.

  • 1 piece Clove of garlic
  • 1 cm Ginger
  • 1 bunch Spring onions
  • 600 g Beef rump steak
  • 1 Pc. Zucchini
  • 3 Pc. Carrots
  • 150 ml Teriyaki sauce
  • 1 tbsp Honey
  • Sesame or peanut oil
  • 0,5 bunch Coriander or parsley
  1. Peel and finely chop the garlic. Peel and finely grate the ginger or cut into small pieces. Cut the meat into wafer-thin strips.
  2. Cut the carrots and zucchini into thin strips. Z. B. also good with a julienne peeler. Cut the spring onions into rings. Heat some oil in a wok or pan and sear the meat on all sides over high heat. Then add all the other ingredients (except coriander) and simmer over medium heat for a few minutes.
  3. Taste and add a little honey if you like. Sprinkle the finished dish with the chopped coriander. This fits z. B. Rice.
Dinner
European
teriyaki beef and vegetables pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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