You will enjoy the tantalizing aroma as you prepare this colorful stir-fry. It's a snap to fix when you use prechopped bell peppers and frozen shelled edamame. Serve this dish over hot cooked jasmine rice to soak up the sweet and savory sauce.
8 ounces boneless sirloin steak, trimmed and cut into thin strips
1 cup frozen shelled edamame (green soybeans)
3 tablespoons water
1 (5-ounce) package) prechopped tricolor bell pepper mix
1 teaspoon minced garlic
3 tablespoons teriyaki basting sauce (such as Iron Chef Baste and Glaze)
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add steak strips. Stir-fry 5 minutes or until steak is done; transfer to a plate.
Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell pepper mix; stir-fry 2 to 3 minutes. Add garlic; stir-fry 1 minute. Stir in basting sauce; cook, stirring constantly, 1 minute or until thoroughly heated. Return beef to vegetable mixture; toss to coat.