Trim fat from meat. Thinly slice meat across the grain into bite-size strips; place in a bowl. Add teriyaki sauce. Cover and let stand for 30 minutes.
Servings and Ingredients
|1 lbs. Hy-Vee Angus Reserve beef bottom round steak|
|1 c. bottled teriyaki sauce|
|1 (12-oz.) bag Green Giant butternut squash veggie spirals|
|1 (12-oz.) bag Green Giant carrot veggie spirals|
|2 tbsp. sesame oil|
|1 (12-oz.) bag Green Giant frozen sugar snap peas, thawed|
|1 red bell pepper, seeded and sliced|
|1 c. frozen broccoli|
|1 tsp. sesame seeds|
Things To Grab
- Large bowl
- Paper towels
Heat veggie spirals in the microwave according to package directions. Set aside.
Remove meat from bowl; discard teriyaki sauce. Pat meat dry with paper towels.
Heat sesame oil in a wok over medium-high heat. Stir-fry meat for 1 to 2 minutes or until no longer pink. Add veggie spirals, snap peas, pepper, and broccoli. Stir-fry 1 to 2 minutes or until heated through. Sprinkle with sesame seeds.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 70mg
- Sodium: 1920mg
- Total Carbohydrates: 25g
- Protein: 31g
Hy-Vee Monthly Ad January 2018