Simple Teriyaki Steak Dinner

 

1

tablespoon butter or margarine

1

medium bell pepper (any color), coarsely chopped (1 cup)

1 1/2

cups sliced fresh mushrooms (about 5 oz)

4

boneless beef strip steaks, about 3/4 inch thick (6 oz each)

1/2

teaspoon garlic salt

1/4

teaspoon coarsely ground pepper

1/4

cup teriyaki baste and glaze (from 12-oz bottle)

2

tablespoons water

• 1 In 12-inch nonstick skillet, melt butter over medium-high heat. Cook bell pepper in butter 2 minutes, stirring frequently. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove vegetable mixture from skillet; cover to keep warm.
• 2 Sprinkle beef steaks with garlic salt and pepper. In same skillet, cook steaks over medium heat 6 to 8 minutes, turning once or twice, until desired doneness.
• 3 Return vegetables to skillet. Stir teriyaki glaze and water into vegetables and spoon over steaks. Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.