Ingredients⌗

  • 1 pound beef skirt steak or similiar
  • 2 tbsp. corn starch
  • 1/2 cup teriyaki sauce
  • 2 tbsp. hoisin sauce
  • 1 tsp. fish sauce
  • 1 tbsp. siracha
  • 1 tbsp. brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp. marsala wine
  • 1 tbsp. salt
  • 1 tsp. pepper
  • 1 tsp. tumeric
  • 3 tbsp. stir fry oil
  • 2 large broccoli flowerettes
  • 1/2 cup mushrooms
  • 1 tbsp minced garlic
  • 1 small yellow onion
  • 4 tbsp. neutral frying oil

Optional⌗

  • Chives for garnish
  • Sesame seeds for garnish

Cooking Instructions⌗

  1. Cut steaks against the grain into 1/8 to 1/4 inch wide pieces, then into about 2 to 3 inch long pieces
  2. Mix corn starch, teriyaki sauc, hoisin sauce, fish sauce, siracha, brown sugar, rice vinegar, marsala wine, garlic, salt, pepper, tumeric, and 1 tablespoon of the stir firy oil together.
  3. Take the wet mix, and either combine with the beef in a bowl or bag to marinate for up to a half hour.
  4. Add the neutral frying oil to a pan over medium-high heat. Add in the onions and saute for 2 minutes until they start to become translucent/brown.
  5. Then add the beef along with the sauce.
  6. Cook for 5-6 minutes or until the beef is 160 degrees F.
  7. Remove beef from the pan
  8. Add in another tbsp of the stir fry oil, and the brocolli, and mushrooms to the still hot pan. Stir fry for 30-60 seconds.
  9. Add 1 cup of water to the pan, and cover allow to steam for 2.5 to 3.5 minutes until tender
  10. Serve over rice, noodles, or on it’s own. Garnish to taste.

Information⌗

  • Prep time: 15 minutes
  • Cooking time: 15 minutes
  • Post Cooking Prep Time: 2 minutes