This is a super quick and simple dish for those nights when you need something good and fast. It was inspired by a more involved Rachael Ray dish - yes, this is a "less than 30 minutes meal". I just pour ingredients out of their bottles, so amounts are estimated here!
Teriyaki Beef and Edamame
1 - 1 1/2 pounds beef sirloin, cut into thin strips
1/4 cup teriyaki sauce (make sure it's gluten free!)
1 Tbls soy sauce (again make sure it's gluten free!)
1 Tbls cooking sherry
1 Tbls canola oil
2 tsp cornstarch
1/2 package frozen edamame - about 5 oz
In a medium size bowl, mix together the teriyaki sauce, soy sauce and sherry. Toss the beef strips with the sauce mixture.
Heat the oil in a skillet over medium high heat. Dump in the beef/sauce mixture and stir-fry until the beef is cooked through. Warm the edamame in the microwave for 1 minute. Sprinkle with salt and add to the skillet once the beef is cooked through. Stir to combine beef and edamame.
Mix the cornstarch with enough water to dissolve it - about 1-2 Tbls. Pour into the skillet and heat and stir until the sauce thickens.
Serve over rice. Makes 4-6 servings.