oriental beef and vegetable bowl


1 lb. top sirloin steak
1/2 cup teriyaki stir-fry sauce
1 tablespoon peeled, grated gingerroot
1 teaspoon toasted sesame oil
1 medium onion, diced
4 cups cubed assorted vegetables (such as asparagus, red and green bell peppers, cherry tomatoes, mushrooms)
4 cups cooked brown rice


  1. preheat broiler to high.
  2. coat a broiler pan rack or baking pan with nonstick cooking spray.
  3. place steak on pan rack; set aside.
  4. for the sauce, in a small bowl combine teriyaki sauce, ginger and oil.
  5. transfer 3 tablespoons to a large bowl; set aside.
  6. brush 2 teaspoons of the sauce on top of steak.
  7. reserve remaining sauce in small bowl.
  8. broil steak 7–8 minutes per side or until an instant-read thermometer registers 145°f.
  9. remove steak from broiler; loosely cover.
  10. let stand 5 minutes.
  11. meanwhile, line a large baking pan with foil.
  12. add onion and vegetables to sauce in large bowl; toss to coat.
  13. place on baking pan.
  14. broil 5 minutes or until crisp-tender.
  15. thinly slice steak.
  16. spoon 1 cup rice into each of 4 serving bowls, top evenly with beef and vegetables, drizzle with reserved sauce, and serve.

Nutrition (Per Serving)

serving size 18 oz.
servings 4
calories 440
fat 9g
saturated fat 3g
cholesterol 65mg
sodium 275mg
carbohydrate 62g
fiber 7g
sugars 2g
protein 30g