By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
503 cal · 43 min
Teriyaki Beef with Veggies
Recipe GLPR9ae8ee1e27b10f
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Average rating: 4.3 (1)
A quick and savory stir-fry featuring tender beef cubes glazed in teriyaki sauce, combined with a colorful mix of fresh vegetables and served over fluffy brown rice. This dish balances umami flavors with crisp textures and makes for a satisfying, nutritious meal.
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Ingredients
12 oz Beef tenderloin, cubed
8 tbsp Reduced-sodium teriyaki sauce
4 tbsp Honey-mustard dressing
8 tsp Olive oil
1 cup Carrots, sliced
2 cup Broccoli, chopped
1 cup Water chestnuts, sliced
1 cup Bell peppers, sliced
2 cup Cooked brown rice
Directions
Cook the brown rice according to package directions if not already prepared. Set aside when done.
While the rice cooks, prepare all vegetables by slicing the carrots and peppers, chopping the broccoli, and slicing the water chestnuts. Set aside.
In a small bowl, whisk together the reduced-sodium teriyaki sauce and honey-mustard dressing. Set the sauce mixture aside.
Heat 4 teaspoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the beef cubes and cook until well-browned on all sides and the internal temperature reaches 145°F, about 5–7 minutes. Remove the beef from the skillet and set aside on a clean plate.
Add the remaining 4 teaspoons of olive oil to the same skillet.
Stir in the sliced carrots and broccoli. Cook for 3–4 minutes over medium-high heat, stirring occasionally, until the vegetables begin to soften.
Add the water chestnuts and bell peppers to the skillet and cook for another 2–3 minutes, stirring frequently, until all vegetables are tender-crisp.
Return the cooked beef to the skillet and pour the teriyaki-mustard sauce over the beef and vegetables.
Toss everything together over medium heat for 1–2 minutes until the sauce coats all ingredients and everything is heated through.
Divide the cooked brown rice evenly among four serving plates or bowls, then top each portion with the teriyaki beef and vegetable mixture. Serve immediately.
Comments
Water chestnuts force a second stop—they're not standard at Harris Teeter or Food Lion, though Publix or the larger Kroger banners may stock them canned; budget a trip to confirm or substitute with sliced mushrooms. The beef and vegetables are widely available year-round at all major Charlotte chains, and brown rice costs little, keeping the per-serving price around $3 to $4 depending on beef quality. The stated 43 minutes glosses over prep: chopping broccoli, carrots, and peppers realistically adds 10 minutes, moving honest time closer to 50 minutes, though the actual cooking is quick once the mise en place is done. This is a solid weeknight one-pan meal that reheats well and suits families, but the water chestnut hunt and slightly underestimated timing keep it from a higher score.
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