Beef Or Chicken Teriyaki Stir-Fry

• 1 1/2 lbs boneless steak (I love Skirt or Flank steak for this) or 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1 (16 ounce) bottle teriyaki sauce
• 1 garlic clove, minced
• 6 -8 carrots, cut into 2 inch pieces
• 3 zucchini, sliced
• 2 yellow squash or 2 crook neck squash, sliced
• 8 ounces mushrooms, sliced
• 1 (9 ounce) can baby corn, sliced in half
• rice
• oil

1. Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
2. Put oil in a wok or a frying pan with a cover and heat.
3. Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
4. Cook until it is done about 7 minutes.
5. Remove the meat from the wok and wipe out the wok with a paper towel.
6. Add more oil and stir fry the carrots for about 6 minutes.
7. Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
8. Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
9. Cover and cook for about 5 minutes.
10. Serve over rice.

boneless steak, teriyaki sauce, garlic, carrots, zucchini, yellow squash, mushrooms, baby corn, rice, oil

Taken from www.food.com/recipe/beef-or-chicken-teriyaki-stir-fry-240046 (may not work)