Taste of Home
Teriyaki Beef Stir-Fry for 3
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
YIELD: 3 servings.
"I love creating delicious beef stir fry recipes. Try substituting chicken, shrimp or tofu for the beef, and add a healthy mix of water chestnuts, bean sprouts or nuts" — Jennifer Wickes, Pine Beach, New Jersey
Ingredients
-
1/2 cup water
-
1/3 cup reduced-sodium soy sauce
-
1/4 cup honey
-
4 garlic cloves, minced
-
1 tablespoon minced fresh gingerroot
-
1 beef flank steak (3/4 pound), cut into thin strips
-
2 teaspoons canola oil
-
2 cups broccoli florets
-
1 medium onion, chopped
-
1/2 cup coarsely chopped green pepper
-
1/2 cup coarsely chopped sweet red pepper
-
1 cup sliced fresh mushrooms
-
1 teaspoon cornstarch
-
Hot cooked brown rice, optional
Directions
-
1.
In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
-
2.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
-
3.
Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.
Nutrition Facts
1 cup: 320 calories, 11g fat (4g saturated fat), 59mg cholesterol, 695mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.
© 2024 RDA Enthusiast Brands, LLC