• Ingredients:
  • 1 pound beef flank steak, cut into long thin strips
  • 1/2 cup teriyaki sauce, divided
  • 2 tablespoons vegetable oil
  • 4 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 8oz package of whole FunGuy white button mushrooms
  • 1 head of napa cabbage
  • 1 teaspoon sesame seeds
  • Soy sauce to taste

No one should have to mutter magic words like “sesame”  to get the picky eaters to open up for dinner.  With this sweet beef and mushroom teriyaki topped cabbage, it won’t be an issue.  It’s sweet, healthy, and tasty.

Soy good that even the toughest food critics will be pleased and asking for more, no magic needed!

DIRECTIONS:

  1. Place beef in a shallow dish and pour half of the teriyaki sauce over the top. Mix the beef with the sauce to coat the entire thing and cover with plastic wrap. Allow to marinate in the refrigerator at least 30 minutes.
  2. While the meat marinates, prepare the garlic and cabbage.
  3. Peel and mince the garlic on a cutting board and set it to the side. Remove the outer leaves of the cabbage and cut off the root end. Cut the cabbage in half lengthwise then into long strips, also lengthwise, about ½ inch wide and set aside.
  4. Heat the sesame oil in a wok over medium high heat. Toss in the garlic and fresh ginger and cook together for 1 minute, stirring frequently to keep it from burning. Next add in the mushrooms and allow them to brown, 3-5 minutes, stirring frequently.
  5. Add in the marinated beef and sauté with the mushrooms, garlic and ginger. Cook until the beef is cooked through then transfer to a bowl on the side, saving any liquid in the wok.
  6. Place the cabbage in the wok and allow it to cook 5-7 minutes or until tender. Add the beef and mushrooms back into the wok and pour the rest of the teriyaki sauce on top, stirring to combine. Allow the mixture to cook another 3-5 minutes or until the sauce has thickened slightly. Add soy sauce to taste and stir again to combine.
  7. Sprinkle with sesame seeds and serve!

Have a Fun meal!