Ingredients
Method
- Slice the beef in thin strips. Slice the onion and carrots. Cut the broccoli into bite-sized pieces. Cut the canned corn into bite-sized pieces. Slice the cabbage.
- Heat the oil over medium to medium-high heat in the wok. Be careful because sesame oil will burn quickly. Add the meat.
- Cook, stirring, until browned on all sides. Salt and pepper to taste, being very conservative with the salt; the teriyaki sauce is going to be salty.
- Add the onions and cook until the onions soften.
- Add the carrots. Cook and stir about 3 minutes.
- Add the broccoli, then add the peas.
- Pour in the teriyaki sauce and stir well.
- Add the water chestnuts, bamboo shoots, and straw mushrooms. Add the corn and the cabbage.
- In the bottom of a measuring cup, put the cornstarch. Add enough water to measure 1 cup. Stir until smooth.
- Pour into the wok. Turn up the heat and heat to boiling, stirring constantly. When the sauce thickens, remove from the heat and stir so that all of the meat and veggies get coated in the sauce.
- Serve and enjoy.
Nutrition
Notes
You can make this with chicken, too. Cut two chicken breasts into thin strips. Make sure the meat is fully cooked before adding the veggies.
Use one cutting board for meat and one for veggies.