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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 2 servings (serving size: 1 1/2 cups)
  • Cook time: 13 Minutes
  • Prep time: 2 Minutes


  • 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

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

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Edamame and Steak Stir-Fry Recipe