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Spicy Teriyaki Beef & Veggies

Who loves take out? If you're hand isn't raised, I'm sorry but I don't think we can be friends. I love take out... don't get me wrong, I enjoy cooking, but if someone else is going to make my dinner AND I don't have to do the dishes??? You bet your booty I'm gonna jump at the chance of that! This recipe was inspired by some good old fashioned Chinese take out. As much fun at it would be to eat out every night, our guts and our wallets can't handle that. So instead, I've whipped up a couple of go-to recipes to substitute the idea of take out, spicy teriyaki beef & veggies being one of them!


time: 20 minutes

serves two

1 lb beef tips (the kind you get for stew meat!)

1 cup uncooked rice

1 zucchini, sliced

1/2 yellow onion, sliced

8 mushrooms


1 Tbsp Sriracha (less or more depending on how spicy you want it)

1/2 cup teriyaki sauce- we like Soy Vay Veri Veri Teriyaki Merinade

1 Tbsp sesame oil

green onions, sliced, to garnish

In a small pot, combine equal parts rice of choice and water and set to high heat. Once boiling, cover and cook on low for 7-10 minutes, or until water has cooked the rice through. Fluff with a fork and set aside for later.

While the rice cooks, heat 1 Tbsp of avocado oil (or oil of choice) on medium to high heat. Add beef tips and cook on each side for 4 minutes. When beef is almost done, add onion and zucchini, cooking for 4 minutes. Just before your meat and veggies are cooked, add mushrooms, sriracha and teriyaki sauce. Cook on medium-low heat until everything is combined and teriyaki sauce has begun to thicken. Plate and garnish with sliced green onion. Enjoy!

*note: the amount of Sriracha called for in the recipe gives just enough heat, however if serving littles, I recommend just a teaspoon for flavor but no heat!

What's on your dinner menu?

-The Happy Egg


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