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Beef Teriyaki and Vegetables is a delicious and easy meal! It’s so good, you’ll never believe that it’s a Weight Watchers recipe!
I was given a free one month subscription to Weight Watchers to try their new Simple Start plan and write about my experience. Though I was compensated for my time and commitment, all views, positive and negative, are 100% my own.
Today’s delicious recipe for Beef Teriyaki and Vegetables is the last in our series featuring delicious recipes that are part of Weight Watchers’ Simple Start plan! For the last two weeks, we’ve been following the Simple Start program – a two week eating plan that helps you get off to a great start with Weight Watchers. And I have to say, after two weeks of eating lighter and healthier foods, as well as smaller portions – I’m feeling great, I’m seeing results, and I’m really motivated to continue on with the program!
This beef teriyaki and vegetables is really delicious!
How do you prepare Beef Teriyaki & Vegetables?
We sliced a lean sirloin steak into thin strips (chicken can also be used if you prefer), and created a stir-fry of carrots, snow peas, mushrooms and sliced sweet bell pepper that was flavored with scallions, our own homemade teriyaki sauce, plus a pinch of red pepper flakes for some gentle heat.
Served over a bed of brown rice, you’d never guess that this healthy, flavorful dish is a complete, low-calorie meal!
With delicious meals like this Beef Teriyaki and Vegetables, or our earlier Simple Start recipes for Baked Tilapia with Quinoa and Garlicky Green Beans, or the Couscous with Lentils and Vegetables…
…it’s no coincidence that Weight Watchers (and their Simple Start plan) is a weight loss plan that works! The Simple Start program helps teach you to eat the right foods to keep you satisfied – so you can stick with the plan. And when you stick with the plan, you’ll lose the weight!
Want to learn more about the Simple Start plan? Just click here to learn more.
Adapted recipe reprinted with permission from Weight Watchers.
You may enjoy these other Weight Watchers recipes:
- Couscous with Lentils and Vegetables
- Baked Tilapia with Quinoa and Garlicky Green Beans
- Farro Salad with Grapes, Goat Cheese and Tarragon Vinaigrette
- Sweet and Sour Shrimp Stir-Fry
- Zesty Chicken with Shallots, Capers and Olives
- 1/3 cup dry uncooked short grain brown rice
- ¾ cup water
- 1 cup carrots sliced very thin
- 1 cup snow peas
- 4 tablespoons teriyaki sauce (see recipe here) or your favorite bottled teriyaki sauce
- 1 teaspoon corn starch
- 3 teaspoons vegetable oil divided
- 6 ounces sirloin tip steak sliced thinly against the grain into strips (or 6 ounces chicken breast sliced the same way)
- 2 scallions diced (whites and greens separate)
- Small pinch red pepper flakes
- 3 medium mushrooms sliced
- 4 ounces mixed sweet bell peppers (red, yellow and/or orange) cut into strips
- In a medium pan over high heat, bring water and rice to a boil. Cover with tight fitting lid, lower to a simmer and cook about 45 to 50 minutes or until all water is absorbed. Fluff and let rest 10 minutes.
- While rice is cooking, prep all other ingredients.
- Place a pan of water with a steaming basket over high heat and steam carrots and snow peas covered for one minute each. Set aside.
- Stir cornstarch into teriyaki sauce and set aside.
- When rice is just about cooked, begin cooking meat and vegetables. In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot. Add half of the beef and brown on both sides (about one minute) and remove to a bowl. Bring pan back to smoking hot and add next teaspoon of oil and brown second half of meat, removing to same bowl. Let pan get smoking hot again, add third teaspoon of oil and place chopped white part of scallion. Stir once and add red pepper flakes, mushrooms and peppers. Toss and cook for about 3-4 minutes until slightly cooked but still a bit crunchy. Add steamed carrots, snow peas and cooked beef (or chicken). Stir, keeping heat on high. Stir teriyaki again and add to pan. Remove from heat and toss a few times.
- To serve, place ½ cup of brown rice onto each place and top each dish with half of beef mixture. Top with chopped green scallion tops and serve.
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