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home > recipes > meat > teriyaki beef and sweet peppers
Teriyaki Beef and Sweet Peppers 1/4 C low-sodium soy sauce 2 T unsweetened pineapple juice 2 tsp cornstarch 1 tsp instant minced garlic 3/4 lb lean round steak Vegetable cooking spray 2 tsp vegetable oil 1 medium-size sweet red pepper, seeded and cut into thin strips 1 medium-size sweet yellow pepper, seeded and cut into thin strips 1 medium-size green pepper, seeded and cut into thin strips 2 C cooked rice (cooked without salt or fat) Combine first 4 ingredients in a small bowl; set aside. Trim excess fat from steak; partially freeze steak. Slice steak diagonally across grain into 1/4 inch wide strips. Coat a wok or large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Add peppers, and cook an additional 4 minutes or until steak is browned. Add reserved cornstarch mixture to steak mixture. Cook, stirring constantly, until thickened. Serve over hot cooked rice. 285 Calories 7.3 g fat Leslie Moschetto Las Cruces, NM USA Leslie Moschetto Union Program Office

Teriyaki Beef and Sweet Peppers


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keyword: teriyaki
keyword: sweet
keyword: peppers
recipes for meat
recipes by lmoschet
Email Address:
(posted August 29, 1996)

Teriyaki Beef and Sweet Peppers

1/4 C low-sodium
soy
sauce
2 T unsweetened
pineapple juice
2 tsp
cornstarch
1 tsp instant minced
garlic
3/4 lb
lean round steak
Vegetable cooking spray
2 tsp vegetable oil
1 medium-size
sweet red pepper, seeded and cut into
thin strips
1 medium-size
sweet yellow pepper, seeded and cut into
thin strips
1 medium-size
green pepper, seeded and cut into thin strips
2 C
cooked rice (cooked without salt or fat)


Combine first 4 ingredients in a small bowl; set aside. Trim excess fat
from steak; partially freeze steak. Slice steak diagonally across
grain
into 1/4 inch wide strips.
Coat a wok or large nonstick skillet with
cooking spray; add oil. Place over medium-high heat until
hot. Add steak;
stir-
fry 2 minutes. Add peppers, and cook an additional 4 minutes or until
steak is browned. Add reserved
cornstarch mixture to steak mixture. Cook,
stirring constantly, until thickened. Serve over
hot cooked rice.

285 Calories
7.3
g fat

Leslie Moschetto
Las Cruces, NM
USA

Leslie Moschetto
Union Program Office




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