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Teriyaki Beef Fried Rice

Ingredients:


1	lb (450 g) boneless beef top sirloin steak
1	1-in. (2.5 cm) cube peeled fresh gingerroot, finely chopped
2	garlic cloves, pressed
1	medium carrot, peeled and cut into julienne strips
2	tsp (10 mL) sesame oil, divided
1	cup (250 mL) chopped broccoli
1	cup (250 mL) mushrooms, sliced
1/2	cup (125 mL) diced red bell pepper
3	cups (750 mL) cooked converted rice
1/2	cup (125 mL) sliced green onions with tops
3/4	cup (175 mL) teriyaki baste and glaze (thickened teriyaki sauce)

Directions:

Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips using Forged Knife - Santoku. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.
Cut carrot into julienne strips; cut strips into 1-in. (2.5 cm) pieces. Heat Stir-Fry Skillet over medium-high heat until hot. Add 1 tsp (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 carrot, broccoli, mushrooms and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add cooked rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 220, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 16 g, Sodium 650 mg, Fiber 1 g