TERIYAKI BEEF CASSEROLE

INGREDIENTS

  • Flank steak
  • 2 Cups Stir Fry Veggies, steamed (snow peas, broccoli, sprouts)

FRIED RICE

  • 1 1/2 Cups Peas and Carrots Steam Bag
  • 1 eggs
  • 2 cups cooked rice, 1-3 days old so it's dried out
  • 1 tablespoons oil
  • 3 Tablespoons soy sauce
  • 1/2 tablespoons brown sugar
  • 1/4 teaspoon white sugar
  • 1/8 teaspoon ground ginger
  • 1 pinch crushed red pepper

TERIYAKI SAUCE

  • 1 1/2 Cups Teriyaki Sauce, divided- Use this Recipe from our Easy Teriyaki Chicken

TERIYAKI BEEF CASSEROLE

INSTRUCTIONS

  1. Make the teriyaki sauce per directions.
  2. Place 3/4 cup in a ziploc bag with the meat.
  3. Place the meat in the freezer.
  4. Heat a small skillet over medium heat with a dash of oil.
  5. Whisk the egg in a bowl and put it in the skillet, lifting and tilting the egg to allow more raw egg to run underneath until set, gently flip the egg.
  6. Cook until set and remove to a cutting board to cut in small pieces.
  7. Place the oil in a large skillet and add the rice, stirring occasionally for 3 minutes.
  8. In a small dish, whisk together the soy sauce, brown sugar, white sugar, ginger and red pepper.
  9. Pour into the rice and stir to coat evenly.
  10. Add the veggies and set aside in a 9x13" baking dish.
  11. Remove the meat from the freezer and slice thin. Putting any you don't use back in the freezer.
  12. Heat the skillet to medium high heat.
  13. Add a little oil and once hot, add the steak, cooking for 3-5 minutes then remove to the casserole dish with the rice and steamed veggies.
  14. Add a drizzle of teriyaki all over the casserole and toss to coat.
  15. You can bake to crisp up the top if you'd like or serve as is with another drizzle of teriyaki sauce.

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