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Ingredients
- 1.5 lbs ribeye or sirloin steak, cut into strips
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 4 large carrots, julienned or shredded
- 1 lb baby bok choy, halved lengthwise
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Salt and pepper to taste
Before you start
Equipment You'll Need
- Large skillet or wok
- Steamer basket
- Medium saucepan
- Whisk
- Mixing bowls
- Sharp knife
- Cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overcook the steak - it should remain tender and juicy
- Keep vegetables crisp by not overcooking them
- Toast sesame seeds in a dry pan for extra flavor
- Let steak rest for 2-3 minutes after cooking for best texture
Instructions
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In a bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger to make the teriyaki sauce.
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Season steak strips with salt and pepper, then marinate in half of the teriyaki sauce for 10 minutes.
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Remove steak from marinade and cook for 2-3 minutes per side until browned and cooked to desired doneness.
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Add remaining teriyaki sauce to the pan and cook for 1 minute until glossy. Remove steak and keep warm.
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In the same pan, add shredded carrots and stir-fry for 2-3 minutes until slightly softened but still crisp.
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Steam baby bok choy in a steamer basket over boiling water for 3-4 minutes until tender-crisp.
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Drizzle steamed bok choy with sesame oil and season with salt.
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Arrange steak, carrots, and bok choy on serving plates.
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Garnish with sesame seeds and sliced green onions before serving.
Chef's notes
Serve immediately while hot for best flavor and texture
Can substitute flank steak or beef tenderloin for different textures
Leftover steak can be stored in refrigerator for 2-3 days
Serve with steamed rice or noodles for a more filling meal
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