Teriyaki Beef Bowl for Two

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Beef sirloin steak with broccoli, tomatoes and water chestnuts in a tasty teriyaki sauce, served over fluffy white rice

  • 1/2 cup long-grain white rice, uncooked
  • 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
  1. Cook rice according to package directions. Meanwhile, combine steak and teriyaki sauce in small bowl; let stand 5 minutes to marinate.
  2. 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.
  3. Divide rice between 2 serving bowls; top with steak mixture.
Cook's Tips

Hot cooked noodles could be served in place of rice for a variation.

Cook's Tips

Hot cooked noodles could be served in place of rice for a variation.

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Nutrition Information
Calories: 424 View complete nutrition information
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