Sunday, January 22, 2006

Teriyaki Beef and Pepper Bowls

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1 lb. flank steak or sirloin
steak, thinly sliced
1/2 c teriyaki sauce (I use Mr. Yoshida’s Gourmet Sauce)
1/2 med. onion, thinly sliced
1 T vegetable oil
2 bell peppers, any color, cut into strips 1/4” wide and about 2 inches long
1 8-oz. can sliced water chestnuts, drained
2 c hot cooked rice

In a bowl, marinate meat, teriyaki sauce, and onions for 5 minutes; drain and discard marinade. In large skillet or wok, heat oil until hot. Stir-fry meat and onions until meat is lightly browned. Add peppers and water chestnuts, sauté until peppers are heated through. Divide rice into bowls and top with teriyaki beef. Add additional teriyaki sauce if desired

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