Teriyaki Beef Fried Rice


  • 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


  1. 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.

  2. 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.

  3. 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.


  • 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

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