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Choose one of the following methods for preparing the meat:
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IF USING BEEF STRIPS: Slice a partially frozen steak into very thin slices across the grain (it is easiest to cut beef into strips when it is partially frozen).
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Place beef in a zip-style plastic bag and pour 1 cup of teriyaki sauce over it.
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Seal and place in refrigerator to marinate for at least 1 hour and up to 24 hours.
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IF COOKING STEAK WHOLE FIRST: Pierce beef with a fork all over one side.
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Turn it over to the opposite side and pierce all over with fork.
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Place steak, whole, in a zip-style plastic bag.
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Pour 1 cup teriyaki sauce over meat in bag, seal bag.
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Through the outside of the closed bag, massage the sauce into the meat a little, then place in refrigerator for at least 1 hour or up to 24 hours.
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After marinating...
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Remove beef from marinade; discard marinade.
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FOR STIR-FRYING THE VEGETABLES Heat a large skillet or a wok over high heat until very hot.
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Add oil and swirl skillet or wok to coat it with oil.
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Add the broccoli and carrots to the pan.
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Stir-fry for about 2 minutes.
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Add the onions and peppers to the broccoli and carrots and continue to stir-fry just until veggies are barely crisp tender.
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Remove pan from heat and set aside.
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There is no need to add salt or other seasonings to the vegetables because the teriyaki sauce will have all of the flavors that are needed.
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FOR COOKING THE BEEF: If using beef strips: Remove vegetables from pan or wok and set aside.
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Add a little more oil to the pan/wok and stir-fry the beef just until it loses its pink color.
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Return the vegetables to the pan/wok with the beef, add approximately 3/4-1 cup of teriyaki sauce (or to tasteit can be really strong, so use it judiciously) and stir-fry for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food.
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If using whole beef steak: Heat a little oil in a grill pan or a frying pan.
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Remove steak from marinade (discard marinade).
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Place the steak in the pan and cook for 5-8 minutes on each side, depending on the desired degree of doneness.
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(145-degrees F for medium-rare; 160-degrees for medium).
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I cooked my steak to medium rare because it cooked a little more when I returned it to the vegetables.
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Remove steak from pan and put on a cutting board to rest for about 10 minutes.
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Slice into thin strips at an angle against the grain.
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Then add the beef strips to the vegetables.
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Add 3/4-1 cup teriyaki sauce (depending on taste preference); stir-fry over medium high heat for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food.
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Serve over hot, cooked rice.
