Green beans, red bell peppers and cashews in a teriyaki honey sauce.
| 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 |
- 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.
Vegetables, Side Dish, Thanksgiving, Boil, Saute
| Nutrition Facts | ||||||
Serving Size 244.7g |
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Amount Per Serving |
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Calories 229 Calories from Fat
104 |
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% Daily Value* |
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Total Fat
11.6g 18%
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Saturated Fat
3.3g 16%
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Trans Fat
0.0g |
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Cholesterol
16mg 5%
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Sodium
386mg 16%
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Total Carbohydrates
25.9g 9%
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Dietary Fiber
6.7g 27%
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Sugars
9.6g |
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Protein
9.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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