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Teriyaki Beef Stir-Fry Recipe

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Hearty appetites will appreciate this satisfying stir-fry from Julie Rea of Battle Ground, Washington. It features savory strips of marinated beef and plenty of crisp-tender peppers and onions.

This recipe is:

Quick

Diabetic Friendly

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Teriyaki Beef Stir-Fry Recipe

Prep: 15 min. + marinating Cook: 5 min.

Yield: 2 Servings

15 5 20

Ingredients

2 tablespoons cornstarch
2/3 cup reduced-sodium teriyaki sauce
1/4 cup canola oil, divided
10 ounces boneless beef top round steak, cut into thin strips
1 medium green pepper, coarsely chopped
3 green onions, cut into 2-inch pieces
Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, teriyaki sauce and 2 tablespoons oil until smooth. Pour half into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
In a large nonstick skillet or wok, stir-fry green pepper and onions in remaining oil for 2-3 minutes. Remove and keep warm.
Drain beef; add to pan. Add remaining marinade; stir-fry for 2-3 minutes or until meat is no longer pink. Return vegetables to the pan; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.

Nutritional Facts 1 cup (calculated without rice) equals 378 calories, 19 g fat (3 g saturated fat), 80 mg cholesterol, 897 mg sodium, 17 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.

Originally published as Teriyaki Beef Stir-Fry in Cooking for 2 Fall 2007, p11

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