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Cook'n with Betty Crocker 
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Teriyaki Beef Stir-fry |
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Serves: 6 Print this Recipe1 pound ground beef 2 teaspoons soy sauce 1 teaspoon finely chopped ginger root 1/4 cup sliced green onions (3 medium) 1 clove garlic, finely chopped 1 small red bell pepper, thinly sliced 1/2 large red onion, thinly sliced 2 stalks bok choy, cut into 1-inch slices (1 cup) 1 cup teriyaki sauce barbecue marinade 1 (8-ounce) package uncooked chinese noodles or spaghetti Mix beef, soy sauce, 1/2 teaspoon of the gingerroot, the green onions and garlic. Shape mixture into 1-inch balls. Cook over medium-high heat about 6 minutes, turning occasionally, until beef is no longer pink in center and juice is clear. Remove meatballs from skillet; keep warm. Drain drippings from skillet, reserving 1 tablespoon. Cook remaining 1/2 teaspoon gingerroot in drippings in skillet over medium-high heat 30 seconds. Add bell pepper, red onion and bok choy. Cook, stirring occasionally, until crisp-tender. Stir in teriyaki barbecue marinade. Stir in meatballs; cook until hot. Cook and drain noodles as directed on package. Serve meatball mixture over noodles. 1 Serving: Calories 285 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 45mg; Sodium 2,000mg; Carbohydrate 30g (Dietary Fiber 1g); Protein 18g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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