3/4 lb boneless beef top steak cut into 1/8-inch slices
1large red, bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/4-inch wedges
1 bag (10 oz) frozen broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/3 cup reduced-sodium teriyaki sauce
2 teaspoons cornstarch
2 tablespoons chopped green onions (2 medium)
Instructions
Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.
Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. Toss broccoli mixture with spaghetti. Garnish with green onions.
Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. Toss broccoli mixture with spaghetti. Garnish with green onions.Nutritional Information
1 Serving- Calories 410 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 680mg; Total Carbohydrate 56g (Dietary Fiber 7g, Sugars 9g); Protein 33g
Originally Submitted
2/11/2012
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