Serves: 6
Total Calories: 730
Cut meal, carrots, zucchini and onions in thin diagonal slices. Heat 2 tablespoons oil in large skillet. Add meat slices and cook, stirring constantly, until meal is no longer red, 4 to 5 minutes. Remove meat to bowl. Cover to keep warm. Add carrots. Cook and stir 3 to 4 minutes. Add zucchini and onions. Cook for 2 to 3 minutes.
In saucepan, combine brown sugar, beef bouillon, cornstarch, garlic powder, and onion salt. Stir in vinegar, soy sauce and water. Cook over medium-high heat until mixture boils and thickens. Add meat and vegetables. Serve over rice.
This Teriyaki Beef & Vegetables recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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