1 Picture
Ingredients
- 1 lb flank steak, sliced lengthwise in half and very thinly
- 4 tablespoons lower-sodium teriyaki sauce
- 4 green onions
- 1 cup brown rice, cooked
- 3 teaspoons canola oil
- 1 clove garlic, finely chopped
- 1/4 teaspoon crushed red pepper
- 2 red peppers, thinly sliced
Details
Servings 4
Adapted from shapemagazine.com
Preparation
Step 1
In bowl toss beef with 1 tablespoon teriyaki sauce. Thinly slice dark green tops from green onions and set aside. Cut white and light greens of green onions into 1-inch pieces.
In 12-inch skillet heat 2 teaspoons oil over medium-high heat until hot. Add garlic and crushed red pepper, cook 1 minute. Add green onion pieces, red pepper slices, and 2 tablespoons water. Cook 4-5 minutes or until peppers are tender. Transfer to bowl and keep warm.
In same skillet heat remaining oil until hot. Add half of beef, cook 1 minute or until beef loses pink color throughout. Transfer to bowl and repeat with remaining beef. Add remaining teriyaki to skillet, cook 30 seconds. Add beef and vegetables back into skillet, stir to combine.
Serve over rice and garnish with dark green onion slices.
Per serving:
360 calories, 26g protein, 28g carbs, 16g fat, 5g sat fat, 3g fiber, 59mg cholesterol
Review this recipe