Teriyaki Skirt Steak StirFry with Bok Choy Celery and Brussels Sprouts

A quick and flavorful stir-fry with tender skirt steak and a medley of vegetables, coated in a homemade teriyaki sauce

Ingredients

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 3 tablespoons white sugar
• 1 tablespoon cider vinegar (or white vinegar)
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch

For the Stir-Fry:

• 1.5 pounds skirt steak, thinly sliced against the grain
• 2 tablespoons vegetable oil
• 2 cups bok choy, sliced
• 1 cup celery, sliced
• 1 cup Brussels sprouts, halved
• Salt and black pepper, to taste
• Sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions

1. In a small bowl, whisk together all the ingredients for the teriyaki sauce until the cornstarch is fully dissolved. Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced skirt steak to the hot oil and stir-fry for about 3-4 minutes until browned and cooked through. Remove the steak from the skillet and set it aside on a plate.

3. In the same skillet, add another tablespoon of vegetable oil. Add the bok choy, celery, and Brussels sprouts. Stir-fry for about 4-5 minutes until the vegetables are slightly tender.

4. Return the cooked skirt steak to the skillet with the vegetables. Pour the teriyaki sauce over the mixture