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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Hearty appetites will appreciate this satisfying stir-fry from Julie Rea of Battle Ground, Washington. It features savory strips of marinated beef and plenty of crisp-tender peppers and onions. Ingredients:
2 tablespoons cornstarch |
2/3 cup reduced-sodium teriyaki sauce |
1/4 cup canola oil, divided |
10 ounces boneless beef top round steak, cut into thin strips |
1 medium green pepper, coarsely chopped |
3 green onions, cut into 2-inch pieces |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, teriyaki sauce and 2 tablespoons oil until smooth. Pour half into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
2. In a large nonstick skillet or wok, stir-fry green pepper and onions in remaining oil for 2-3 minutes. Remove and keep warm.
3. Drain beef; add to pan. Add remaining marinade; stir-fry for 2-3 minutes or until meat is no longer pink. Return vegetables to the pan; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.
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