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Beef Teriyaki

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1 lb Boneless sirloin, (or round steak), trimmed and cut into thin strips
2 tbsp Olive oil
1 large Onion, thinly sliced
1 each Red Pepper, cored, seeded, and cut into strips
2 each Sliced Scallions, for garnish

1/2 cup Dark soy sauce
6 tbsp Japanese rice wine, (or dry sherry)
2 tbsp honey


1. Make the marinade: in a bowl, combine the soy sauce, rice wine, and honey. Toss the steak strips in the marinade, cover, and leave in refrigerator overnight.

2. Remove the steak strips from the marinade, reserving the marinade. Heat 1 tbsp of the oil in a wok, add the onion and red pepper, and stir-fry for about 2 minutes and set aside. Heat the remaining oil and stir-fry the steak strips for 5 minutes or until just cook through.

3. Return the onion and red pepper to the wok with the marinade and cook for 2 minutes or until heated through. Garnish with the scallions before serving.