In the area of the country where my husband and I are from there is a large Asian population with lots of wonderful, authentic Asian restaurants. Oh, how we miss them!! Where we live now our options are limited to none. So occasionally I make us a dinner of stir fry with a few easy sides from the store to help with the cravings!
This recipe is from Down-Home Cooking without the Down-Home Fat, so it is a relatively low-fat meal. That helps make up for those fattening egg rolls!!:)
Just grab some easy sides and you're good to go!
This recipe is from Down-Home Cooking without the Down-Home Fat, so it is a relatively low-fat meal. That helps make up for those fattening egg rolls!!:)
Teriyaki Beef & Broccoli
1 lb. steak (eye of round) trimmed of fat*
1 (16 oz.) bag frozen broccoli pieces, thawed**
2 medium onions, cut into quarters and separated
1 (4 oz.) can mushroom stems and pieces, drained
1 tbls. minced garlic
1/2 cup Kikkoman Teriyaki Baste & Glaze***
~~~~~~~~~~~
1. Cut the steak across the grain into very thin slices
2. Cook the steak, broccoli, onions, mushrooms and garlic over high heat in a large saute pan.
3. Cover the pan and cook the steak for 10 minutes, stirring occasionally.
4. Remove the pan from heat; drain juices from pan.
5. Stir in the teriyaki glaze, coating the meat and vegetables.
6. Serve hot.
Yields: 5 (1 cup) servings
209 calories; 4g fat per serving
*I usually use steak, but tonight I tried pork chops and they were good, too.
**Tonight I tried using a bag of mixed stir fry veggies and I liked that also.
***I use whatever brand, this is just what the book called for.
1 lb. steak (eye of round) trimmed of fat*
1 (16 oz.) bag frozen broccoli pieces, thawed**
2 medium onions, cut into quarters and separated
1 (4 oz.) can mushroom stems and pieces, drained
1 tbls. minced garlic
1/2 cup Kikkoman Teriyaki Baste & Glaze***
~~~~~~~~~~~
1. Cut the steak across the grain into very thin slices
2. Cook the steak, broccoli, onions, mushrooms and garlic over high heat in a large saute pan.
3. Cover the pan and cook the steak for 10 minutes, stirring occasionally.
4. Remove the pan from heat; drain juices from pan.
5. Stir in the teriyaki glaze, coating the meat and vegetables.
6. Serve hot.
Yields: 5 (1 cup) servings
209 calories; 4g fat per serving
*I usually use steak, but tonight I tried pork chops and they were good, too.
**Tonight I tried using a bag of mixed stir fry veggies and I liked that also.
***I use whatever brand, this is just what the book called for.
Just grab some easy sides and you're good to go!