Teriyaki Beef Stir Fry

Teriyaki Beef Stir Fry is an easy meal prep lunch or dinner. Prep the ingredients ahead, or the entire meal – it’s delicious either way.

Stir fry is one of my favorite dinners to prep ahead. And leftovers make for a great lunch the next day.

You can also cook it ahead from the get-go as an easy meal prepped lunch option, but I prefer to prep just the ingredients and then cook it fresh for dinner.

Fun fact though: My 4 year old doesn’t easily adjust to new things, so the first time we made this we had to convince her it’s what Mulan eats…

This is known as “Mulan’s Dinner” at our house now 😉

Teriyaki Beef Stir Fry – aka Mulan’s Dinner

Teriyaki Beef Stir Fry Image Pin 2

Why I love this stir fry so much for meal prep? Easy:

  • pretty much everything can be prepped ahead: slice the veggies, make the sauce, defrost the meat, measure out the rice.
  • with prepped ingredients, the cooking takes 15-20 minutes, tops! That’s pretty amazing on a busy weeknight after a long day at work.
  • the meal is packed with fresh vegetables – which is not always easy to do when you have a lot of other things on your plate.

We have some kind of stir fry pretty much every week, but this is one of our favorites!

Teriyaki Beef Stir Fry on a white plate

A few tips for the best stir fry:

Slice the veggies evenly

Slicing the veggies into roughly even sized pieces will make sure they cook at the same time.

Otherwise, you could end up with a mix of crunchy and mushy veggies.

Brown the meat in a sizzling hot pan

This meat needs to cook hot and fast, or you’ll end up with leathery pieces.

If you don’t have a pan to comfortably fit the entire meat in a single layer, it’s better to brown it in two batches.

close up photo of teriyaki beef stir fry

Prep the ingredients ahead:

To prep ahead the ingredients, you can do the following and keep it in the fridge for up to 3 days:

  • slice the veggies (not the onion, unless you don’t mind a smelly fridge) – keep in an airtight container
  • mix the sauce (minus the cornstarch, add that just before adding it to the pan) – keep in a jar with a tightly fitted lid

You can also measure out the dry rice ahead of time, if you want to be super prepped.

Otherwise, make sure to let frozen meat defrost in the fridge overnight.

If you want to add extra flavor, you can marinate your meat in the fridge in an additional batch of sauce (no cornstarch) up to overnight.

Cook it fully ahead:

Instead of prepping ahead the ingredients, you can also fully cook this meal ahead for easy work lunches.

Pack into single-serve boxes with your favorite side, allow to cool to room temperature and then place in the fridge immediately.

two meal prep containers with teriyaki beef stir fry

Eat within 3 days, making sure to fully reheat in the microwave before serving.

Get the printable recipe here:

Teriyaki Beef Stir Fry

Teriyaki Beef Stir Fry

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Teriyaki Beef Stir Fry is an easy meal prep lunch or dinner.

Ingredients

FOR THE SAUCE:

  • 1.25 cups low sodium beef or chicken stock (you can replace half of the stock with orange or pineapple juice for a fun flavor twist)
  • 6 tablespoons soy sauce
  • 3 tablespoons honey (or more if you like it sweeter)
  • 1/4 teaspoon granulated garlic (or 1 clove fresh, minced)
  • 1 tablespoon cornstarch

FOR THE MEAT:

  • Oil for stir-frying
  • 1 pound of a tender beef cut (such as sirloin or top loin), cut into strips

FOR THE VEGETABLES:

  • 1 large onion, sliced
  • 1 medium zucchini, cut into sticks
  • 2 medium carrots, peeled and cut into sticks
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips

TO SERVE:

  • Rice, lime wedges, sliced scallions

Instructions

  1. Make the sauce: Mix all ingredients for the sauce well.
  2. Stir-fry the meat: Heat a large skillet over medium-high heat. Add the oil, then add the meat and cook until nicely browned (it doesn't need to be cooked all the way through at this point). Remove the meat onto a plate and set aside.
  3. Stir-fry the vegetables: Bring the pan back to sizzling heat. Add more oil if needed and stir-fry the vegetables until crisp-tender.
  4. Finish the dish: Add the sauce to the vegetables and simmer until thickened and bubbly, about 1-2 minutes. Stir in the meat and simmer until everything is heated through, about 1 more minute.
  5. Serve over rice with lime wedges and sliced scallions.

Notes

Prep the ingredients ahead:

To prep ahead the ingredients, you can do the following and keep it in the fridge for up to 3 days:

  • slice the veggies (not the onion, unless you don’t mind a smelly fridge) – keep in an airtight container
  • mix the sauce (minus the cornstarch, add that just before adding it to the pan) – keep in a jar with a tightly fitted lid

You can also measure out the dry rice ahead of time, if you want to be super prepped.

Otherwise, make sure to let frozen meat defrost in the fridge overnight.

If you want to add extra flavor, you can marinate your meat in the fridge in an additional batch of sauce (no cornstarch) up to overnight.

Cook it fully ahead:

Instead of prepping ahead the ingredients, you can also fully cook this meal ahead for easy work lunches.

Pack into single-serve boxes with your favorite side, allow to cool to room temperature and then place in the fridge immediately.

Eat within 3 days, making sure to fully reheat in the microwave before serving.

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