Classic Beef Teriyaki and Rice

This recipe originally appeared on the Minute White Rice box in 1984 and again in print ads from 1992. Delicious pan-seared steak strips, crisp vegetables and a great from-scratch teriyaki sauce served over hot-cooked Minute Rice.

Makes 4 Servings

2 Member Ratings

Ingredients

3	Tbsps	soy sauce
1	Tbsp	dry sherry
2	tsps	brown sugar
1 1/2	tsps	garlic powder
1	tsp	ground ginger
1	lb	flank steak strips
1	Tbsp	oil
1		red bell pepper, seeded and sliced
1	cup	broccoli florets
3/4	cup	green onion, sliced
1	cup	beef broth
4	tsps	cornstarch
1 1/2	cups	Minute^® White Rice, uncooked

Directions

Mix soy sauce, sherry, brown sugar and seasonings. Add beef; let stand 10 minutes to marinate.
Stir fry beef in hot oil in skillet until browned. Add vegetables; stir fry until tender crisp. Mix broth and cornstarch; add to skillet. Bring to boil; boil one minute.
Prepare rice according to package directions. Serve beef mixture over rice and enjoy!.
To save time, pick up sliced vegetables from your grocer's salad bar.

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Classic Beef Teriyaki and Rice

Makes 4 Servings

Ingredients

Directions