Beef Teriyaki

In a saucepan over medium heat, combine soy sauce, water, rice vinegar, brown sugar, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 5 minutes.

In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water. Slowly whisk into the sauce until thickened. Remove from heat and set aside.

In a bowl, toss sliced beef with 3 tbsp cornstarch, salt, and pepper.

Heat olive oil in a wok or large skillet over medium-high heat. Cook beef in batches for 2–3 minutes per side until browned and cooked through. Do not overcrowd the pan.

Return all cooked beef to the pan. Pour in the prepared teriyaki sauce and toss to coat. Simmer for 1–2 minutes until the sauce clings to the beef.

Serve hot over steamed rice, in bowls, or with stir-fried vegetables.