1 pound beef top round, cut in thin strips
3 tablespoons teriyaki sauce
2 tablespoons oil, divided
2 teaspoons cornstarch
1 green pepper, cut into 3/4-inch slices
2 carrots, sliced, precooked, tender crisp
6 green onions, cut into 2-inch slices
3/4 cup roasted and chopped Oregon hazelnuts
Servings: 4
Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil in skillet. Add vegetables and cook until meat is done and vegetables are tender crisp. Add rest of marinade and cook until thickened. Top with hazelnuts and serve.
Cuisine: Asian
3 tablespoons teriyaki sauce
2 tablespoons oil, divided
2 teaspoons cornstarch
1 green pepper, cut into 3/4-inch slices
2 carrots, sliced, precooked, tender crisp
6 green onions, cut into 2-inch slices
3/4 cup roasted and chopped Oregon hazelnuts
Servings: 4
Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil in skillet. Add vegetables and cook until meat is done and vegetables are tender crisp. Add rest of marinade and cook until thickened. Top with hazelnuts and serve.
Cuisine: Asian
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