Beef, Squash and Snap Pea stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
BEEFBeef, top sirloin, 12 oz - Diced into 1/2 inch cubes, all fat and gristle removed - I started with .8 pounds, removed 3 ounces of stuff I did not want to eat, and ended with 12 ounces cooked meat/beef sauce mixture.BEEF SAUCEOnions, raw, .25 cup (1/4) - finely diced/mincedMarinade, Teriyaki (Kroger), 1 TablespoonGarlic powder, .5 tsp (1/2)*bell pepper, red sweet edible portions only, 3 tbsp (1/4 cup)VEGGIE MIX:*Raw Yellow Squash, 1 cup (6 ounces) sliced in sticks the same size as the peas*Peas, edible-podded, raw (Snowpeas, Sugar snap peas),1 cup (6 ounces)VEGGIE SAUCE:Butter, salted, 2 tbsp Marinade, Teriyaki (Kroger), 1 TablespoonGarlic powder, .5 tsp (1/2)
Prepare all ingredients as directed in ingredient's list. (Dice beef, slice squash, etc.)
Spray medium-large skillet with Pam. Start skillet heating over medium-high heat. While heating, mix all ingredients for Beef Sauce. Let sit until skillet is hot.
Put Beef sauce mix into skillet, continuously stirring until Teriyaki sauce is almost cooked out and onions are translucent. (Maybe 2-3 minutes)
Add Beef to the skillet. Cook, stirring constantly until beef is just browned on the outside and barely cooked inside (this will end up medium rare and very tender). Pour into a GLASS or CERAMIC dish.
In same skillet (do not wipe out), put butter. Melt it. Add Teriyaki sauce and garlic powder. Stir constantly. When is creamy and combined, add peas and squash. Cook a very short period of time (maybe 2 minutes) until peas are bright and squash has softened a small amount. Both veggies should be crunchy still.
Meat mixture makes 12 ounces - about 4 servings of 1/4 cup each.
Veggie Mixture makes 2 cups of veggies. - about 4 servings of 1/2 cup each.
If you need to reduce sodium:
use low-sodium soy sauce instead and use unsalted butter.
Serving Size: 4 servings, 1/4 cup meat, 1/2 cup veggies
Number of Servings: 4
Recipe submitted by SparkPeople user NRVLAURA.
Spray medium-large skillet with Pam. Start skillet heating over medium-high heat. While heating, mix all ingredients for Beef Sauce. Let sit until skillet is hot.
Put Beef sauce mix into skillet, continuously stirring until Teriyaki sauce is almost cooked out and onions are translucent. (Maybe 2-3 minutes)
Add Beef to the skillet. Cook, stirring constantly until beef is just browned on the outside and barely cooked inside (this will end up medium rare and very tender). Pour into a GLASS or CERAMIC dish.
In same skillet (do not wipe out), put butter. Melt it. Add Teriyaki sauce and garlic powder. Stir constantly. When is creamy and combined, add peas and squash. Cook a very short period of time (maybe 2 minutes) until peas are bright and squash has softened a small amount. Both veggies should be crunchy still.
Meat mixture makes 12 ounces - about 4 servings of 1/4 cup each.
Veggie Mixture makes 2 cups of veggies. - about 4 servings of 1/2 cup each.
If you need to reduce sodium:
use low-sodium soy sauce instead and use unsalted butter.
Serving Size: 4 servings, 1/4 cup meat, 1/2 cup veggies
Number of Servings: 4
Recipe submitted by SparkPeople user NRVLAURA.
Nutritional Info Amount Per Serving
- Calories: 251.0
- Total Fat: 12.7 g
- Cholesterol: 90.9 mg
- Sodium: 339.5 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.8 g
- Protein: 27.7 g
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