1 lb boneless beef top sirloin steak
1 in. cube peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
1 medium carrot, peeled and cut into julienne strips
2 tsp sesame oil, divided
1 cup chopped broccoli
1 cup mushrooms, sliced
1/2 cup diced red bell pepper
3 cups cooked converted rice
1/2 cup sliced green onions with tops
3/4 cup teriyaki baste and glaze (thickened teriyaki sauce)
Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.
Cut carrot into julienne strips; cut strips into 1-in. pieces. Heat Stir-Fry Skillet over medium-high heat until hot. Add 1 tsp of the oil and half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; keep warm. Repeat with remaining oil and steak mixture.
Add carrot, broccoli, mushrooms and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add cooked rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.
Calories 220, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 16 g, Sodium 650 mg, Fiber 1 g