Beef & Mushroom Teriyaki Stir Fry
"I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 118.29 ml soy sauce
- 118.29 ml water
- 29.58 ml sugar
- 2 medium onions, sliced lengthwise
- 14.79 ml vinegar
- 4.92 ml minced garlic
- 3.69 ml ground ginger
- 907.18 g flank steaks, sliced in strips
- 453.59 g fresh mushrooms
- 59.14 ml oil
- 473.18 ml cabbage, Finely Shredded
- 453.59 g bean sprouts
- 226.79 g sliced water chestnuts
directions
- Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
- In skillet, heat oil and saute mushrooms for 3 minutes.
- Add cabbage and saute for 2 minutes.
- Add beef and marinade and stir fry for 5 minutes.
- Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.
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Reviews
-
A friend showed me this recipe the other day at work and I thought I'd give it a try, so I joined tonight so I could rate this lonely recipe. This was very good. I don't see why the low rating on the other reviewer. I doubled the marinade as Jenzygirl said and I ended up by mistake marinating for two days. I thought I was going to have this last night, but things got too late. Like Jenzygirl said, this is a home ec. recipe not gourmet. But, it is very satisfying. Thank you, it was fast to put together. -
I have never written a review before, but felt that it was necessary to do so for this recipe. I was SO disappointed. I spent nearly $20 on the ingredients to make this, and was horribly embarassed by the resulting dish (if you could even call it that). First, this recipe makes FAR too much for a normal-sized wok. The volume of ingredients overwhelmed the wok, and it did not cook properly. In addition, the marinade does NOT turn into a teriyaki sauce when cooked. The result was dry and flavorless beef in thin liquid. If you dare to make this recipe, only make half of it. It may cook better, and there won't be SO much of it. Otherwise, you will end up with a huge amount of leftovers that you will end up throwing away.
RECIPE SUBMITTED BY
I am a stay-at-home mom of a 1 year old boy and a 4 year old girl. I love to cook, collect cookbooks, read, cross stitch and play with my children.
My husband is an Elementary Principal. It's hard keeping up with his schedule because of all the meetings and events he needs to attend. So, I'm always trying to keep meal planning simple and quick, because many time's he gives me short notice that he'll only be home for 30 min. then off to a meeting or supervising an event.
Growing up my mother worked until 5pm and would come home and make a home cooked meal. We very rarely ate out. For me to be to stay at home I wonder how she was able to do it all.
My favorite meals that she made were comfort food: goulash, minute steaks with mashed potatoes and gravy, pork chops with gravy and potatoes, beef stew over rice, chicken noodle soup, vegetable beef soup among many others. Everything she makes is from scratch. I won't forget once when I told her I made instant potatoes, I thought she was going to have a heart attack (I still use instant every now and then, just don't let her know).
We also spent a lot of time with our grandmother's who knew how to cook.
