Added to shopping list. Go to shopping list.
Ingredients40 m servings 314
Original recipe yields 4 servings
- Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
- Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
- Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.
You might also like
- Cook's Note:
- Be sure to use a nonstick skillet, since this recipe doesn't use any oil.
Per Serving: 314 calories; 7.6 34.5 24.9 60 600 Full nutrition
ReviewsRead all reviews 2
I added bok choy and water chestnuts. One note, start with the firm vegetables (carrots) since they take longer to cook.