TERIYAKI BEEF FRIED RICE

TERIYAKI BEEF FRIED RICE image

Yield 8 servings

Number Of Ingredients 11

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1 cup uncooked converted rice
1 1-inch piece peeled fresh gingerroot, chopped
1 pound boneless beef top sirloin steak, flattened and cut into thin strips
2 garlic cloves, pressed
1 cup chopped broccoli
1 cup mushrooms, sliced
1 medium carrot, peeled and cut into julienne strips
1/2 cup diced red bell pepper
1/2 cup sliced green onions with tops
2 teaspoons sesame oil, divided
3/4 cup teriyaki baste and glaze

Steps:

1. Place rice and water according to package directions into rice cooker. Microwave rice according to package directions; set aside. 2. Meanwhile, chop gingerroot. Using spiked end of meat tenderizer, flatten steak; slice into thin strips. In large resealable plastic bag, comgine gingerroot, steak and garlic; seal and refrigerate. 3. Chop broccolil Slice mushrooms using egg slicer. Julienne carrots into strips; cut strips into 1-inch pieces. Dice bell pepper and slice green onions. 4. Heat skiller over medium-high heat until hot. Add 1 teaspoon of the oil and half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from skillet; keep warm. Repeat with remaining oil and steak mixture. Add broccoli, mushrooms, carrot and bell pepper to skillet; stri-fry 2 - 3 minutes. Add rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.