Teriyaki Beef & Cashew Stir-Fry
Recipe: #24537
July 30, 2016
Categories: Dinner, Main Dish, Beef, Nuts/Seeds, Cashew Nut, Vegetables, Asian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Diabetic more
"From Better Homes and Gardens Australian Diabetic Living and as it is a 1 serve dish and the type of dish that I enjoy I thought I would save it here for those nights when the DH is on night shift."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (447.3 g)
- Calories 490.7
- Total Fat - 16.8 g
- Saturated Fat - 4 g
- Cholesterol - 101.8 mg
- Sodium - 8390.3 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 4.5 g
- Sugars - 13.3 g
- Protein - 43.3 g
- Calcium - 112.9 mg
- Iron - 4.4 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook noodles in a small saucepan of boiling for water for 2 minutes or until tender and drain well and rinse under cold water and drain again and set aside.
Step 2
Heat half the oil in a wok over a high heat and add beef and cook for 1 minute or until just cooked and transfer to a plate and set aside.
Step 3
Heat remaining oil in the wok and add vegetables and cook, tossing for 2 minutes and then add water, cover and cook for 1 minute or until vegetables are tender crisp.
Step 4
Add teriyaki sauce and lime juice to wok along with noodles and beef and toss well to combine and heat through.
Step 5
Transfer to a serving bowl and sprinkle with nuts and serve.
Tips & Variations
No special items needed.
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