In an effort to cook more, I’ve purchased a few Cooking Light magazines and am trying my hand at a few of the recipes. This was dinner tonight, and I must say it was incredibly easy to do. You can remove the steak and go fully vegetarian and this is just as good. Then again, anything with teriyaki is good with me.
Edamame and Steak Stir-Fry from Cooking Light
Cooking Spray (I used extra virgin olive oil instead)
8 ounces boneless sirloin steak, trimmed and cut into thin strips (again going fully veggie is a great option!)
1 cup frozen shelled edamame
3 tablespoons water
1 (5 ounce) package prechopped tricolor bell pepper mix (I just got two peppers and cut them myself)
1 teaspoon minced garlic (I put in a little extra)
3 tablespoons teriyaki basting sauce (I just used the teriyaki marinade we had)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray (again, I used extra virgin olive oil as I’m not big into cooking spray). Add steak to pan; stir-fry 5 minute or until steak is done. Transfer to plate.
2. Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell peppers; stir-fry 2-3 minutes. Add garlic; stir-fry 1 minute. Stir in teriyaki; cook 1 minute or until thoroughly heated, stirring constantly. Return beef to vegetable mix; toss to coat.
3. Serve over rice. I made brown rice, but Cooking Light suggests jasmine rice.
Serves 2 (serving size: 1.5 cups)
Calories: 345; Fat: 10.2g; Protein: 35.8g; Carb: 24.3g; Fiber: 5.3g