Ingredients
- 1 lb. boneless sirloin steak
- 1 T. cornstarch
- 1 T. olive oil
- 1 large garlic clove, minced
- 1 t. grated fresh ginger
- 1/4 t. salt
- 1/8 t. black pepper
- 1 bunch broccoli
- 1/2 lb. shiitake mushrooms
- 1 cup uncooked white rice
- 1/3 cup bottled teriyaki sauce
- 2 T. salted cashews, chopped
Preparation
Step 1
Cut beef into 1/4-inch thick strips, about 2 1/2 inches long. Combine with cornstarch, oil, garlic, ginger, salt and pepper in bowl. Chill 30 minutes.
Pare broccoli stalks to remove tough skin. Cut stalks from tops. Cut tops into flowerettes. Slice stalks 1/4-inch thick. Cook in pot of boiling salted water for 2 minutes; drain; transfer to bowl.
Remove stems from mushrooms. Slice caps 1/4-inch tick.
Cook rice following package directions. When almost cooked, coat large skillet with cooking spray; heat over medium-high. Add mushrooms; saute 5 minutes, until wilted; add to broccoli. Increase heat to high. Add beef to skillet; stir-fry 2 to 3 minutes. Add broccoli, mushrooms, teriyaki sauce; heat through. Sprinkle with cashews. Serve with rice.