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Edamame and Steak Stir-Fry

Oxmoor House
Prep time 2 mins
Cook time 13 mins
Yield 2 servings (serving size: 1 1/2 cups)
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.


  • Cooking spray
  • 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)

Nutrition Information

  • calories 345
  • caloriesfromfat 0.0 %
  • fat 10.2 g
  • satfat 2.4 g
  • monofat 4.4 g
  • polyfat 2.7 g
  • protein 35.8 g
  • carbohydrate 24.3 g
  • fiber 5.3 g
  • cholesterol 67 mg
  • iron 5 mg
  • sodium 652 mg
  • calcium 52 mg

How to Make It

  1. 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.

  2. 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.

  3. Serve with: Orange-Pineapple Spritzer

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