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Prep 30min
Total30min
Servings6
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Ingredients
1
lb lean (at least 90%) ground beef
2
teaspoons soy sauce
1
teaspoon finely chopped gingerroot
1/4
cup sliced green onions (4 medium)
1
clove garlic, finely chopped
1
small bell pepper (any color), thinly sliced
1/2
large red onion, thinly sliced
2
stalks bok choy, cut into 1-inch slices (1 cup)
1
cup teriyaki marinade (from 12-oz bottle)
1
package (8 oz) Chinese noodles or spaghetti
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Steps
1
In large bowl, mix beef, soy sauce, 1/2 teaspoon of the gingerroot, the green onions and garlic.
2
Spoon beef mixture by rounded tablespoonfuls into 10-inch skillet. Cook over medium-high heat about 6 minutes, turning occasionally with spatula, until beef is no longer pink in center. Remove beef from skillet; keep warm. Drain drippings, reserving 1 tablespoon.
3
In same skillet, cook remaining 1/2 teaspoon gingerroot in drippings over medium-high heat 30 seconds. Add bell pepper, red onion and bok choy. Cook, stirring occasionally, until crisp-tender. Stir in teriyaki sauce.
4
Return beef to skillet; cook until hot. Meanwhile, cook and drain noodles as directed on package. Serve beef mixture over noodles.
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