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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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
2 mins
cook:
13 mins
total:
15 mins
Yield:
2 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

345 calories; fat 10.2g; saturated fat 2.4g; mono fat 4.4g; poly fat 2.7g; protein 35.8g; carbohydrates 24.3g; fiber 5.3g; cholesterol 67mg; iron 5mg; sodium 652mg; calcium 52mg.
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