6 ounces boneless beef sirloin steak, cut into thin slices
2-1/2 tablespoons La Choy® Teriyaki Marinade & Sauce
1-1/2 teaspoons Pure Wesson® Vegetable Oil
1-1/2 cups frozen broccoli florets, thawed
1/2 cup (1/2 of 14.5-oz can) coarsely chopped drained Hunt's® Whole Peeled Plum Tomatoes
1/2 cup (1/2 of 8-oz can) drained La Choy® Sliced Water Chestnuts
Cook rice according to package directions. Meanwhile, combine steak and teriyaki sauce in small bowl; let stand 5 minutes to marinate.
Heat oil in medium skillet or wok over medium-high heat. Add steak with marinade; cook and stir 2 minutes or until browned. Add broccoli; mix well. Cook 5 minutes or until crisp-tender, stirring frequently. Stir in drained tomatoes and water chestnuts; cook 2 minutes or until hot, stirring frequently.
Divide rice between 2 serving bowls; top with steak mixture.
Hot cooked noodles could be served in place of rice for a variation.