All of the ingredients for this recipe cost $19.70 thereabout. However, this feeds a lot of hungry people. With the mass of vegetables in this dish it should feed 8-10 people. Also, this dish is great warmed up in the microwave or quickly in a sauce pot on top of the stove. If you have a large family to feed, feeding 10 people will cost $1.97 per person, 8 people $2.47 per person. A family of four can get two meals out of this at the same cost per person as 8 people in one shot.
Feel free to use any pepper or kind of mushroom you like other than what I have used. Also, when you taste it and you want more heat, add more dried chili peppers or more red pepper flakes. But I give you fair warning; using dried chillies makes this dish pretty hot so if you don't want an overally spicy dish, remove them toward the end of the cooking process.
1 lb. of beef sirloin tips - sliced against the grain into strips
1 small head of bok choy - sliced (Use some of the leafy green part as well.)
1 medium red pepper
1 medium yellow pepper
1/2 medium sized red onion - sliced
1/2 medium sized sweet onion - sliced
1 10 oz. pkg. crimini mushrooms - sliced
1 big handful of Chinese sno peas
2 tbsp. chopped garlic (I used the garlic in a jar.)
2 tsp. granulated garlic
1 tsp. dried ginger
1/8 tsp. black pepper or to taste
1 pinch kosher salt
3 dried chilies - if you don't have these use red pepper flakes.
A slurry of 1 tbsp. or so of cornstarch and water mixture to thicken the sauce at the end.
Oil for the wok to begin the stir fry process.
For the rice:
1 box chicken broth (some will be for the rice and some for the sauce)
1 cup rice
****use 1 cup of rice to 2 cups of broth****
Basic rice recipe:
1/4 cup diced onion (yellow or any that you like)
1 tbsp. butter
1 tsp. oil (vegetable, olive oil - whatever you have on hand)
2 cups chicken broth
1 cup long grain white rice
salt and pepper to taste
2 pinches dried basil (optional)
1/4 tsp. granulated garlic
Melt the butter and oil in a sauce pan over medium low heat. Add the onion and stir. Cook the onion until it becomes translucent and add in the rice. Stir to coat the rice and add in the dry spices and the broth. Mix well, put the saucepan lid on and let it come up to almost a boil on medium high heat. When you see the first bubbles, turn the rice down to a simmer and keep the lid on during the cooking process. Check it at about 15 minutes, stir, and taste to see if you need a little bit more stock. The rice is generally done in 18-20 minutes. All of the liquid should be absorbed and the rice tender.
Now onto the main dish:
First let your sliced beef marinate in the soy sauce for at least 15 minutes in the refrigerator. In the meantime, while the meat is soaking up all the Teriyaki goodness and tenderizing, prep all of your veggies. Get out your wok (mine is electric and I set it at 350-375 degrees), add some oil and start first by quickly searing the meat. You will probably have to do this in 2 batches. Remove the meat and place it in a bowl.
COOKING TIPS: always bring your meat out and allow it to get to room temperature - it will cook faster, more evenly and remain more tender. The quicker you stir fry the beef and remove from the wok, the more tender the beef will be later on when warmed through with the vegetables. The more people you need to cook for, you can double the rice!
Add a touch more oil in the wok and add in the vegetables, the spices and the garlic. Coat them with the oil. Keep stir frying for a few minutes and add in some fresh Teriyaki sauce and some chicken broth to make a sauce. Cook for however long or short you want - it depends on how crisp you want the vegetables to be. Let the mixture come up to a boil and stir in the slurry mixture and cook until the sauce reaches the thickness you want. Add the beef back in, mix well and cook until the beef is warmed through.
You are now ready to serve over rice!