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


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


  • 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.