Edamame and Steak Stir-Fry

Edamame and Steak Stir-FryRecipe
Oxmoor House
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.


2 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 13 Minutes

Nutritional 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


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)


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.

Serve with: Orange-Pineapple Spritzer