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- 1 lb flank steak, thinly sliced - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas - 3 cloves garlic, minced - 1 inch ginger, grated - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon cornstarch - 2 tablespoons sesame seeds - Cooked jasmine rice or quinoa for serving - Salt and pepper to taste Flank steak is the star of this dish. It cooks quickly and has great flavor. I love how it soaks up the marinade. Fresh vegetables add color and texture. Broccoli, bell peppers, and snap peas work well together. They stay crisp and bright when roasted. The marinade is simple yet powerful. Soy sauce brings saltiness, while honey adds sweetness. Sesame oil gives a nutty taste, and rice vinegar adds a bit of tang. These flavors blend beautifully. - Additional vegetables, herbs, or spices - Alternative sweeteners or sauces You can change things up with optional ingredients. Try adding carrots, green beans, or even mushrooms for more variety. Fresh herbs like cilantro or basil can brighten the dish. If you want a different sweetener, maple syrup or agave can work too. Feel free to experiment with sauces like teriyaki or hoisin for a twist. Cooking should be fun! To start, preheat your oven to 425°F (220°C). This high heat helps the steak cook fast and keeps the veggies crisp. Next, take a large baking sheet and line it with parchment paper. This makes clean-up easy and ensures nothing sticks. For the marinade, grab a large mixing bowl. Combine ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Add 3 minced garlic cloves and 1 grated inch of ginger. Season with salt and pepper. Toss in the 1 lb of thinly sliced flank steak. Make sure every piece is coated well. Let it marinate for about 20 minutes. This adds great flavor to your steak. While the steak is marinating, it's time to prepare the veggies. Chop 2 cups of broccoli florets, slice 1 red bell pepper, and slice 1 yellow bell pepper. Add 1 cup of snap peas to the mix. Place all the chopped veggies in a bowl. Drizzle them with a little olive oil and season with salt and pepper. Toss the veggies to coat them evenly. Now, it’s time to bring it all together. Spread the marinated steak onto one half of the prepared sheet pan. Then, arrange the seasoned vegetables on the other half. This way, they cook together but stay separate. Roast in the preheated oven for about 15 to 20 minutes. Check that the steak is cooked to your liking and the veggies are tender-crisp. In the last five minutes of cooking, sprinkle 1 tablespoon of cornstarch over the steak and veggies. Give everything a gentle toss in the pan. This helps thicken the juices and creates a tasty glaze. Once done, remove the pan from the oven and sprinkle 2 tablespoons of sesame seeds on top. This adds a nice crunch and flavor. For the best flavor, marinate your steak for at least 20 minutes. Use a bowl to mix the soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. This blend adds depth and a sweet touch. Make sure the steak is fully coated. You can even marinate it overnight for a richer taste. To achieve perfect steak doneness, cook it for about 15-20 minutes at 425°F. Use a meat thermometer to check if it reaches 135°F for medium-rare. Don’t forget to let the steak rest for a few minutes after cooking. This helps keep it juicy. For tender-crisp veggies, roast them alongside the steak. They should be bright and slightly soft, not mushy. Keep an eye on them to avoid overcooking. Serve this dish over jasmine rice or quinoa for a wholesome meal. Add a sprinkle of sesame seeds on top for a nice finish. You can also pair it with a simple salad or steamed edamame on the side. This adds color and freshness to your plate. {{image_2}} You can make this dish gluten-free by using tamari instead of soy sauce. Tamari tastes similar but lacks gluten. For those on a low-carb diet, skip the rice or quinoa. You can also use cauliflower rice for a great swap. Add different marinades or spices for new tastes. Try adding sriracha for heat or orange juice for a fruity twist. You can toss in nuts like cashews or peanuts for a nice crunch. They give the dish a tasty texture. Feel free to switch up the veggies. If you don’t have broccoli, use green beans or asparagus. Carrots add color and sweetness. You can also toss in zucchini or mushrooms based on your likes or what you have in the fridge. This way, your stir-fry stays fresh and fun! To store leftover teriyaki steak stir-fry properly, place it in an airtight container. Make sure to let it cool to room temperature first. You can keep it in the fridge for up to three days. This keeps the flavors fresh and the steak tender. When you’re ready to eat, just open the container and enjoy! If you want to freeze your teriyaki steak stir-fry, it’s easy! Allow it to cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can store it in the freezer for up to three months. When you’re ready to use it, just thaw it in the fridge overnight. To reheat your stir-fry, the best method is to use a skillet on low heat. Add a splash of water or broth to keep it moist. Stir it gently until heated through. This method helps to maintain the texture and flavor of the steak and veggies. You can also use a microwave, but be careful not to overcook it. Enjoy your tasty meal! You can make teriyaki sauce easily. Here’s a simple recipe: - ¼ cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 clove garlic, minced - 1 inch ginger, grated 1. Mix all the ingredients in a bowl. 2. Stir until the honey dissolves. 3. Use it to marinate your steak. This homemade sauce is fresh and tasty. You can adjust the sweetness by adding more honey. I love using it in many dishes! Teriyaki steak stir-fry is great with many sides. Here are some ideas: - Steamed jasmine rice - Quinoa for a healthy twist - Sautéed green beans or bok choy - Cucumber salad for crunch These sides balance the rich flavors of the dish. They add texture and freshness. You can mix and match based on what you have at home. Yes, you can use other cuts of meat. Here are some good options: - Sirloin steak - Ribeye steak - Chicken breast for a lighter option Just remember to adjust cooking times. Thicker cuts may need more time, while thinner cuts cook fast. Always check for doneness to keep it juicy! This blog post covered how to make a tasty teriyaki steak stir-fry. You learned about the main and optional ingredients, plus the step-by-step instructions for prep and cooking. We shared tips for great flavor, variations for different diets, and how to store leftovers. Try this dish for a quick meal full of flavor. Cooking can be fun, so experiment and enjoy! With a few simple steps, you can impress anyone with your cooking skills. Happy cooking!

Teriyaki Steak Stir-Fry Sheet Pan

Savor the deliciousness of this Teriyaki Steak Stir-Fry Sheet Pan recipe! With thinly sliced flank steak and colorful veggies like broccoli, bell peppers, and snap peas, this dish is as nutritious as it is tasty. Easy to prepare and perfect for busy weeknights, it's baked to perfection and served over jasmine rice or quinoa. Ready to elevate your dinner game? Click through for the full recipe and enjoy the flavors of a homemade stir-fry!
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Ingredients
  

1 lb flank steak, thinly sliced

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas

3 cloves garlic, minced

1 inch ginger, grated

¼ cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons sesame seeds

Cooked jasmine rice or quinoa for serving

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    Marinate the Steak: In a large mixing bowl, combine the soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, salt, and pepper. Add the sliced steak to the marinade, tossing to coat evenly. Let it marinate for about 20 minutes.

      Prepare the Vegetables: While the steak marinates, chop the broccoli, bell peppers, and snap peas, and place them in a separate bowl. Drizzle with a little olive oil, and season with salt and pepper, tossing to coat.

        Combine on the Sheet Pan: Spread the marinated steak onto one half of the prepared sheet pan, then arrange the mixed vegetables on the other half.

          Bake: Roast in the preheated oven for about 15-20 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender-crisp.

            Add Cornstarch: In the final five minutes of cooking, sprinkle the cornstarch over the steak and vegetables and give everything a gentle toss in the pan. This will help thicken the juices and create a glaze.

              Finish with Sesame Seeds: Remove the pan from the oven and immediately sprinkle sesame seeds over the top.

                Serve: Serve hot over cooked jasmine rice or quinoa, drizzling any leftover juices from the pan on top for extra flavor.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4