Total TimePrep/Total Time: 25 min.
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon ground mustard
- 1/3 cup cold water
- 1/3 cup reduced-sodium teriyaki sauce
- 1 pound lean ground beef (90% lean)
- 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
- 1 medium onion, halved and thinly sliced
- 2 teaspoons canola oil
- 2 cups hot cooked rice
- 2 teaspoons sesame seeds
- In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.
- In a large nonstick skillet or wok, cook beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.
Nutrition Facts1 each: 399 calories, 12g fat (4g saturated fat), 56mg cholesterol, 516mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Apr 4, 2015
The Mustard ruined this dish pretty much. Something told me to omit it. Should've went with my instincts.
Aug 18, 2011
I followed the recipe exactly but we did not like this very much. I won't be making again since I had to throw out the leftovers.
Jul 7, 2011
Very quick and flavorful,
Jun 1, 2011
Easy, inexpensive, & delicious!~ Theresa
May 9, 2010
Quick, easy, and delicious!
Oct 18, 2009
My boys love Chinese take-out, but have never been fans of any recipes I've tried at home. Made with a broccoli based veggie blend, this is one they'll all eat.
Oct 1, 2009
This sounds like a more inexpensive alternative with the way beef prices are.I sm going to definitely try this recipe
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