Beef and Mushroom Teriyaki


  • 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
  • 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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