Orange-Teriyaki Beef Stir-Fry Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 ounces dried spaghetti noodles
3 tablespoons orange marmalade
2 tablespoons teriyaki sauce
2 tablespoons water
1 tablespoon grated fresh ginger (I use the tube found in the fresh produce section by the fresh herbs)
1/4 - 1/2 teaspoon crushed red pepper (optional)
Nonstick cooking spray
2 cups baby broccoli florets (I use the frozen Green Giant baby florets)
1/2 of a small red onion, cut into thin wedges
1 cup packaged julienned carrots or 2 medium carrots, cut into thin bite-size strips
2 teaspoons canola oil
12 ounces boneless beef top sirloin steak, trimmed and thinly sliced against the grain into bite-size strips*
3 cups shredded Napa cabbage
1 teaspoon sesame seeds, toasted (optional)
*Tip:
For easier slicing, partially freeze the steak before cutting it.
|
|
Directions: |
Directions:Cook spaghetti according to package directions; drain. Return to hot pan; cover to keep warm. Meanwhile, for sauce, combine the next five ingredients (through crushed red pepper).
Coat a nonstick wok or large skillet with cooking spray; heat over medium-high heat. Add broccoli and red onion; cover and cook 3 minutes, stirring occasionally. Add carrots; cover and cook 3 to 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables.
Add oil to wok; heat over medium-high heat. Add meat; cook and stir 2 to 3 minutes or until slightly pink in center. Return cooked vegetables to wok; add cabbage and sauce. Cook and stir 1 to 2 minutes or just until cabbage is wilted. Serve over spaghetti and, if desired, sprinkle with sesame seeds. |
|
|
This recipe for Orange-Teriyaki Beef Stir-Fry is from