Tonight is the last night of our Winter Break, so I decided to take a break from grading essays (which should have been graded 2 weeks ago) in order to do something I truly enjoy – cooking. The Edamame and Steak Stir-Fry recipe was an easy pick: it has beef, which my husband loves, it has edamame, which is one of my newest favorite ingredients, and it gave me an excuse to use our wok, which is the coolest kitchen pan we own. It was quick to make, with only 7 ingredients, and it turned out delicious – a solid 4-star recipe. It only makes two servings, though, so I recommend doubling the recipe if you have a hearty eater in your midst. We ate it with plain brown rice to round out the meal.
Now I suppose I had better get back to those essays…
Edamame and Steak Stir-Fry
8 oz boneless sirloin steak, trimmed and cut into thin strips
1 cup frozen shelled edamame
3 TB water
1 (5-oz) package prechopped tricolor bell pepper mix (I chopped up about 2/3 cup of green and red bell pepper)
1 tsp minced garlic
3 TB teriyaki basting sauce
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak strips; stir-fry 5 minutes or until steak is done. Transfer to a plate.
2. Add edamame and 3 TB water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell pepper mix; stir-fry 2 to 3 minutes. Add garlic; stir-fry 1 minute. Stir in basting sauce; cook, stirring constantly, 1 minute or until thoroughly heated. Return steak to mixture in pan; toss to coat.
Yield: 2 servings (serving size: 1½ cups). Per serving, 8 PointsPlus.