Serves: 6
Total Calories: 625
In large skillet on medium high heat, stir-fry meat in oil until slightly pink in center. Remove meat and set aside. Slice vegetables diagonally. Add vegetables and water chestnuts to skillet and stir-fry for 2 minutes on high heat. Remove from skillet. Pour in water and bring to boil. Add bouillon and stir until dissolved. Mix in sugar and soy sauce. Mix cornstarch with enough cold water to form a paste. Gradually add to boiling mixture, stirring until thickened. Add vegetables and meat. Cover and simmer 5 minutes. Serve over rice.
This Teriyaki Steak recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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