1 cup long-grain white rice, uncooked
3/4 pound boneless beef sirloin steak, cut into thin slices
1/3 cup La Choy® Teriyaki Marinade & Sauce
1 tablespoon Pure Wesson® Vegetable Oil
3 cups frozen broccoli florets, thawed
1 can (14.5 oz each) Hunt's® Whole Peeled Plum Tomatoes, drained, coarsely chopped
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 60 g | 20% |
| Cholesterol | 52 mg | 17% |
| Total Fat | 8 g | 12% |
| Iron | 4 mg | 19% |
| Calories | 428 kcal | 21% |
| Sodium | 906 mg | 38% |
| Protein | 25 g | 50% |
| Saturated Fat | 2 g | 10% |
| Sugars | 14 g | 1% |
| Dietary Fiber | 3 g | 14% |
| Vitamin C | 28 mg | 46% |
| Vitamin A | 166 iu | 3% |
Cook rice according to package directions. Meanwhile, combine steak and teriyaki marinade in small bowl; let stand 5 minutes to marinate.
Heat oil in large 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 4 serving bowls; top with steak mixture.
Hot cooked noodles could be served in place of rice for a variation.
Teriyaki Beef Bowl
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