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.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Wok
Directions
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.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 70mg
- Sodium: 1920mg
- Total Carbohydrates: 25g
- Protein: 31g
Daily Values
0%
Vitamin A 350%
0%
Vitamin C 140%
0%
Iron 25%
0%
Calcium 10%
Recipe Source:
Hy-Vee Monthly Ad January 2018