The Pampered Chef ®
Teriyaki Beef Fried Rice
Recipe
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| 1 1-in. (2.5 cm) cube peeled fresh gingerroot, finely chopped |
| 1 lb (450 g) boneless beef top sirloin steak, flattened and cut into thin strips |
| 2 garlic cloves, pressed |
| 2 tsp (10 mL) sesame oil, divided |
| 1 cup (250 mL) chopped broccoli |
| 1 cup (250 mL) mushrooms, sliced |
| 1 medium carrot, peeled and cut into julienne strips |
| 1/2 cup (125 mL) diced red bell pepper |
| 3 cups (750 mL) hot cooked rice |
| 1/2 cup (125 mL) sliced green onions with tops |
| 3/4 cup (175 mL) teriyaki baste and glaze | |
- In large resealable plastic food storage bag, combine gingerroot, steak and garlic; seal and refrigerate at least 30 minutes.
- Heat Stir-Fry Skillet over medium-high heat until hot. Add 1 teaspoon (5 mL) 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; stir-fry 2-3 minutes or until crisp-tender. Add rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.
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Yield: 8 servings
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Nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 30 g, Protein 16 g, Sodium 640 mg, Fiber 1 g
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Cook's Tip: To substitute the teriyaki baste and glaze, combine 1/2 cup (125 mL) thin teriyaki sauce, 1/4 cup (50 mL) cold water and 1 tablespoon (15 mL) cornstarch in small saucepan. Bring to a boil, whisking constantly until thickened.
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| © The Pampered Chef, Ltd., 2001 |
