Ingredients
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
Preparation
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.
