Try this Teriyaki Beef and Vegetables recipe, or contribute your own.
Suggest a better descriptionOn a cutting board, cut meat,carrot and zucchini in thin diagonal slices. Place 3-5 paper towels in a med bowl; set aside. Heat 2 tablespoons oil in a large skillet or wok. Add meat slices; stir fry over med heat until meat is no longer red, 3 to 4 min. Use a slotted spoon to remove cooked meat to prepared bowl. Cover; keep warm. Add remaining oil toskilletor wok. Add carrot slices. Cook and stir 2 to 3 minutes. Add zucchini slices. Cook and stir 2 to 3 minutes longer. Stir in cooked meat, brown sugar and ORIENTAL STIR FRY MIX. Cook and stir until mxtures thickens slightly. Serve over rice. Garnish with sliced green onions. Posted to recipelu-digest Volume 01 Number 565 by Midian125
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Serving Size: 1 To 6 servi (683g) | ||
Recipe Makes: 4 To 6 servi | ||
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Calories: 666 | ||
Calories from Fat: 139 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 137mg | 5 % | |
Potassium 990.6mg | 26 % | |
Total Carbohydrate 97.6g | 29 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 90.8g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 666
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