Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1 medium bell peppers, coarsely chopped ( any color)
1 1/2 cups sliced fresh mushrooms ( about 5 oz.)
4 (6 ounce) boneless strip steaks, about 3/4 thick
1/2 teaspoon garlic salt
1/4 teaspoon fresh coarse ground black pepper
1/4 cup teriyaki baste and glaze ( about 12 oz. bottle)
2 tablespoons water
Directions:
In a 12″ nonstick skillet, melt butter over medium-high heat. Cook bell pepper in butter 2 minutes, stirring frequently. Stir in mushrooms. Cook 2-3 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 6-8 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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.