Teriyaki Beef and Peppers
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 5
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 5
Difficulty: easy
1 tablespoon vegetable oil
1 pound boneless beef top sirloin steak, thinly sliced
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
1 jar (13.75 oz each) La Choy® Teriyaki Stir Fry Sauce-Marinade
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
2-1/2 cups hot cooked Asian wheat noodles or linguine
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 18 mg | 2% |
Carbohydrate | 42 g | 14% |
Cholesterol | 55 mg | 18% |
Total Fat | 7 g | 11% |
Iron | 3 mg | 15% |
Calories | 334 kcal | 17% |
Sodium | 658 mg | 27% |
Protein | 26 g | 51% |
Saturated Fat | 2 g | 10% |
Sugars | 8 g | 1% |
Vitamin C | 11 mg | 18% |
Heat oil in wok or large skillet over high heat. Add beef; cook and stir 5 minutes or until browned. Remove from wok; set aside.
Add peppers; cook 5 minutes or until crisp-tender. Add cooked beef, stir-fry sauce and water chestnuts. Heat 1 to 2 minutes or until hot. Serve with noodles.
Sprinkle with toasted sesame seeds, if desired.
For variety, try chicken or shrimp in place of the beef.
Add La Choy® Bean Sprouts or Chow Mein noodles for a different flare.
Teriyaki Beef and Peppers