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Teriyaki Beef Stir-Fry for 2

 Teriyaki Beef Stir-Fry for 2
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.
2 ServingsPrep: 15 min. + marinating Cook: 5 min.


  • 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


  • 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,

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Teriyaki Beef Stir-Fry for 2 (continued)

Nutritional Facts: 17 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.