Edamame and Steak Stir-Fry

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.

Yield: 2 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.7g
  • Protein: 35.8g
  • Carbohydrate: 24.3g
  • Fiber: 5.3g
  • Cholesterol: 67mg
  • Iron: 5mg
  • Sodium: 652mg
  • Calcium: 52mg

Ingredients

  • 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)

Preparation

  1. 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. 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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Edamame and Steak Stir-Fry Recipe at a Glance
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