Ingredients
| 2 |
tablespoons teriyaki sauce |
| 1 |
tablespoon honey |
| 1 |
tablespoon butter |
| 1 |
tablespoon fresh lemon juice |
| 1 1/2 |
pounds fresh green beans |
| 40 |
gram roast beef |
| 1/2 |
cup red bell pepper, sliced |
| 1/2 |
cup onion, sliced |
| 1/2 |
cup cashews |
Directions
- Fill a bowl with cold water and ice cubes.
- Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
- In a small bowl, stir together the teriyaki sauce, honey, and butter.
- In a skillet coated with cooking spray (I used Crisco alcohol- free canola oil spray) , cook the roast beef slices until crispy, and set aside. Saute the bell pepper and onion in the same skillet for 2 minutes.
- Add the beans, cashews, and roast beef to the skillet. Add the teriyaki-honey sauce and toss gently.
Categories
Vegetables, Side Dish, Thanksgiving, Boil, Saute
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