Teriyaki Beef with Pineapple Edamame Fried Rice
Ingredients
The beef
-
1½
pounds
flank steak
-
2
tablespoons
sesame or peanut oil
-
1
cup
orange juice
-
½
cup
soy sauce
-
¼
cup
brown sugar
-
2
tablespoons
rice wine
-
1
tablespoon
fresh ginger
-
2
cloves
garlic
-
2
tablespoons
honey
-
1
tablespoon
cornstarch
-
1
tablespoon
Chinese five spice
-
½
teaspoon
crushed red pepper
-
8
ounces
button mushrooms
-
2
cups
small broccoli florets
-
clementines or tangerines
for serving
-
sesame seeds
for topping
Pineapple Edamame Fried Rice
-
3
cups
leftover rice or fresh
-
¼
cup
sesame oil
-
1½
cups
fresh pineapple
-
1
cup
shelled edamame
-
½
cup
cashews
-
2-3
tablespoons
soy sauce
-
4
green onions
chopped
Instructions
- Heat a large skillet over medium-high heat, add sesame oil, pineapple, edamame, and cashews; cook until caramelized.
- Remove from skillet and set aside. Add more oil and toast the rice for 5 minutes.
- Stir in the caramelized pineapple, edamame, cashews, soy sauce, and green onions; keep warm.
- In a separate bowl, combine orange juice, soy sauce, brown sugar, rice wine, ginger, garlic, and honey; add sliced beef and marinate for 10-30 minutes.
- Whisk cornstarch with cold water. Heat oil in a skillet, sear beef in batches until browned, then remove.
- Add mushrooms and broccoli to the skillet and cook until tender.
- Pour in reserved marinade and Chinese five spice, bring to a boil, then whisk in cornstarch mixture until smooth.
- Reduce heat, add beef back to the skillet, and simmer until sauce thickens.
- Serve beef over fried rice, topped with orange segments and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
1026
Total fat
40g
Total carbohydrates
100g
Total protein
50g
Sodium
200mg
Cholesterol
100mg
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