Teriyaki Beef and Rice Bowl
Teriyaki Beef and Rice Bowl
INGREDIENTS
Vegetable Oil as needed
Onion, cut in half then sliced into ¼ inch rings 1 onion
Red Bell Pepper, sliced into strips 1 pepper
Broccoli, cut into florets 2 heads
Carrots, peeled and sliced crosswise on a diagonal 4 carrots
Teriyaki Sauce 1/2 cup
Hot Cooked Brown Rice 1 cup per serving
Green Onion, cut on a bias as needed
Sesame Seeds as needed
LET'S GET COOKING!
Heat a large skillet or a wok over high heat until very hot. Add oil and swirl skillet or wok to coat with oil.
Add the broccoli and carrots to the pan. Stir-fry for about 2 minutes.
Add the onions and peppers to the broccoli and carrots and continue to stir-fry just until tender crisp. Remove pan from heat and set aside. There is no need to add salt or other seasonings to the vegetables because the teriyaki sauce will have all of the flavors that are needed.
Remove vegetables from pan or wok and set the vegetables aside. Add a little more oil to the pan/wok and cook the beef just until it loses it's pink color.
Return the vegetables to the pan/wok with the beef, add approximately 1/2 cup of teriyaki sauce and cook for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food.
Serve over hot, cooked rice and garnish with sesame seeds and green onions.