Edamame and Steak Stir Fry

On Tuesday night I made the Edamame and Steak Stir Fry from my Cooking Light magazine. 

I have to tell you, every time I see a new one of these magazines on on the rack in the check-out lane at Safeway I must buy it. There is just something I love about the clearness, neatness of this magazine and the simplicity of the recipes. The colorful pictures help too!

Cooking Spray (I used extra virgin olive oil instead)

8 ounces boneless sirloin steak, trimmed and cut into thin strips 

1 cup frozen shelled edamame
3 tablespoons water
1 (5 ounce) package prechopped tricolor bell pepper mix (I chopped yellow, green and red peppers myself)

1 teaspoon minced garlic

3 tablespoons teriyaki basting sauce (I used the teriyaki marinade)

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray (again, I used extra virgin olive oil as I’m not big into cooking spray). Add steak to pan; stir-fry 5 minute or until steak is done. Transfer to plate.
2. Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell peppers; stir-fry 2-3 minutes. Add garlic; stir-fry 1 minute. Stir in teriyaki; cook 1 minute or until thoroughly heated, stirring constantly. Return beef to vegetable mix; toss to coat.
3. Serve over rice. I made white minute rice, but Cooking Light suggests jasmine rice. 

Serves 2 (serving size: 1.5 cups)

The items you will need.

These looks too good not to photograph.

Meat cookin'.

Chopped while the meat cooked.

Sauteing the edamame.

The finished product.

 We both enjoyed this recipe. I think next time I would add green onion for an extra flavor kick. I would also use brown rice instead of white. I was in a pinch with time, so the boxed minute rice had to do. We will definitely be having this for dinner again.