Beef and Broccoli Teriyaki

I wish I could say that everything I do is direct from scratch from the millions of ingredients sitting around in my house, but realistically, I don’t.  I don’t have the money to sink into random, obscure ingredients or the time to put 8 hours into a sauce for one dish.  Neither do you, if you’re reading this.  You need to know the basics, yes?

Fantastic.

Buy some yummy teriyaki sauce that comes in a jar that you can put in the fridge for the next time you want to make teriyaki-flavoured something or other.

For this Beef and Broccoli Teriyaki, I used:

• 6 oz tenderloin steak, cut into bite-size pieces.  I sliced it thin, then into 1″ squares.
• 1 cup broccoli cut into bite-size pieces.
• 1 cup orange pepper, green pepper and carrot pieces cut to…you got it, bite size!
• 1/2 cup teriyaki sauce
• 1 Tablespoon vegetable oil

Heat the oil in a large saucepan over medium-high heat.  When it’s hot, shimmering on the surface, drop in the beef.  Let cook for 1-2 minutes, then add carrots and broccoli.  A minute or two later, add the peppers.  Keep stir frying for another couple of minutes, add the teriyaki sauce, then take off the heat.

If you have some sesame seeds, this would be a great time to sprinkle some on.  Serve over:

Cinnamon Brown Rice

Bring 1.25 cups of water to a boil, adding 1/2 teaspoon each of cinnamon and salt at start.  I also like to add a garlic herb blend by Mrs. Dash, but it doesn’t matter.

After it comes to a boil add one cup rinsed brown rice.  To rinse, measure one cup of brown rice and cold water.  You’ll see the starch and other assorted debris float off the rice.  Pour this off.  Keep adding cold water and swishing the brown rice about in it and pouring the debris off until the water is clear.  Drain off all the water you can, then use the clean brown rice.

Bring the water and rice to a boil again, then turn down to low and allow to simmer for 25 minutes.  Fluff with a fork and eat!