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“I came up with this the other night when I had a lime in the fridge I had to use before it started looking like a prune and some beef that my husband had gotten out of the freezer that I didn't know what to do with.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs sirloin steaks, sliced very thin across the grain
  • 13 cup garlic teriyaki sauce
  • 1 lime, zest and juice
  • 1 tablespoon hot catsup (or regular catsup and a couple good dashes tabasco)
  • 2 -3 tablespoons tequila
  • 3 -4 fresh mushrooms
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 1 bunch green onion, sliced on the bias
  • olive oil, for skillet or wok

Directions

  1. Combine the lime zest and juice, the teriaki sauce, the tequila and the catsup.
  2. Marinate beef in this mixture for 30-40 minutes at room temperature.
  3. Mix water and cornstarch to make a slurry; set aside.
  4. Heat olive oil practically to smoking in large skillet (cast iron is best, but we're not*all* that lucky).
  5. Add mushrooms and onions, stir fry until mushrooms and onions slightly soften.
  6. Remove from skillet.
  7. Add beef and stir-fry for 2-3 minutes until cooked through, then add veggies back in, and add cornstarch mixture.
  8. Cook over medium-high heat until bubbly and thickened.
  9. Serve with noodles, rice, or just by itself.

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