Beef Benihana

By kayjayjohnson

Ingredients

• 1 boneless beef top sirloin steak (about 1 pound)
• 2 medium zucchini
• 1 large onion
• 1 tablespoon sesame seeds
• 2 tablespoons vegetable oil, divided
• 1/2 pound sliced mushrooms
• 3 tablespoons teriyaki sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hot cooked rice

Details

Servings 4
Adapted from favoritebrandrecipes.com

Preparation

Step 1

1. Trim fat from beef; discard. Slice beef lengthwise in half, then crosswise into 1/4-inch-thick slices. Scrub zucchini; cut off ends. Cut each zucchini crosswise and lengthwise in half. Cut pieces lengthwise into 1/2-inch strips. Cut onion lengthwise in half; slice crosswise into 1/4-inch slices. Set aside.

2. Heat wok over high heat about 1 minute or until hot. Add sesame seeds; cook and stir until lightly browned. Remove to small bowl. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half the beef mixture; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef. Reduce heat to medium.

3. Add remaining 1 tablespoon oil to wok and heat 30 seconds. Add mushrooms, zucchini and onion; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in teriyaki, sugar, salt and black pepper. Return beef and any accumulated juices to wok; cook until heated through. Spoon rice onto serving plate; top with beef mixture. Sprinkle with sesame seeds.