Beef and Mushroom Teriyaki
Ingredients
| 2 cups cooked white rice | ||
| 2 tsp olive oil | ||
| 1 lb boneless sirloin steak, cut into thin strips | ||
| 1/2 cup scallions, sliced on a bias | ||
| 2 cups carrots, thinly sliced | ||
| 2 cups shiitake mushrooms, chopped | ||
| 2 tbs cornstarch | ||
| 1 cup beef broth | ||
| 1 tbs soy sauce | ||
| 1 and 1/2 tsp brown sugar, packed | ||
| 1 tsp garlic powder |
Directions:
- Prepare rice according to package directions.
- Heat olive oil in a large nonstick skillet over medium-high heat, add beef and cook until it is well browned, stirring often.
- Pour off any fat, then add the onions, carrots and mushrooms to the skillet and cook for about 2 minutes or until the carrots are tender, but slightly crisp.
- Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth, then add the meat back to the vegetables.
- Cook and stir until the mixture boils and thickens.
- Serve the beef mixture over rice.
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