1
lb boneless beef top sirloin, cut into thin bite-size strips
1/2
cup teriyaki marinade and sauce (from 10-oz bottle)
2
teaspoons cornstarch
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Steps
1
Cook and drain noodles as directed on package.
2
Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
3
In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
4
In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.
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Freezing the meat for 30 to 60 minutes makes slicing it easier.
Teriyaki marinade and sauce has a thin consistency. For best results, do not substitute teriyaki baste and glaze in this recipe.
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