Topped with sauteed mushrooms and bell pepper, skillet-fried steaks go from stovetop to tabletop in 20 minutes.
tablespoon butter or margarine
medium bell pepper (any color), coarsely chopped (1 cup)
cups sliced fresh mushrooms (about 5 oz)
boneless beef strip steaks, about 3/4 inch thick (6 oz each)
teaspoon garlic salt
teaspoon coarsely ground pepper
cup teriyaki baste and glaze (from 12-oz bottle)
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.
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.
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.
Mix up some Betty Crocker® roasted garlic mashed potatoes to serve with the steaks.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.