Teriyaki Beef Fried Rice

Name: Teriyaki Beef Fried Rice
Yield: 8 servings
Ingredients: 1 lb (450 g) boneless beef top sirloin steak, flattened and cut into thin strips; 1 1-in. (2.5-cm) piece peeled fresh gingerroot, finely chopped; 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; 3/4 cup (175 mL) teriyaki baste and glaze; 1/2 cup (125 mL) sliced green onions with tops

Ingredients

1 lb (450 g) boneless beef top sirloin steak, flattened and cut into thin strips
1 1-in. (2.5-cm) piece peeled fresh gingerroot, finely chopped
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
3/4 cup (175 mL) teriyaki baste and glaze
1/2 cup (125 mL) sliced green onions with tops

Directions

Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips using (7-in.) Santoku Knife. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.
Add 1 tsp (5 mL) of the oil to Stir-Fry Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add 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 vegetables are crisp-tender. Add rice, teriyaki baste and glaze and green onions; stir until combined. Return steak mixture to Skillet; stir and serve immediately.