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.
Oxmoor House MARCH 2010
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
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