4 Serves
43 Mins
In a small bowl, whisk together the teriyaki sauce and any additional marinade ingredients, then refrigerate for at least 30 minutes to allow flavors to meld.
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BritishVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
63 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
522 mg / 4,700 mgSodium
2241 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat cooking oil in a large frying pan over medium heat. Add the beef and sauté for 3 to 4 minutes until browned on all sides, then remove from the pan and set aside.
Add the mixed vegetables to the same pan and sauté for 5 minutes until they begin to soften.
Stir in the prepared teriyaki sauce and bring the mixture to a gentle simmer.
Return the browned beef and any accumulated juices to the pan and cook for 5 minutes, stirring occasionally.
In a separate small bowl, dissolve the cornstarch in cold water, then stir this slurry into the pan to thicken the sauce for 2 minutes before serving.
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Nigerian
Japanese