500gsm boneless beef sirloin steak or eyefillet
1 tablespoon cooking oil
I litre lower-sodium beef stock
1 cup water
1 cup bite-size strips carrot (2 medium)
1/3 cup long-grain rice
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 cups coarsely chopped broccoli
1/4 cup sliced green onion (2)
3 tablespoons teriyaki sauce
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper
1 potato diced
Coriander to garnish
Trim fat from beef (if not using eye fillet.) Cut beef into bite-size strips. In a large skillet heat oil over medium-high heat. Cook and stir beef in hot oil for 2 to 3 minutes or until beef is brown. Remove beef with a slotted spoon; set aside.
In the same skillet combine broth, water, carrot, potato uncooked rice, ginger, and garlic. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until the carrot, potato and rice are tender.
Stir in beef, broccoli, green onion, teriyaki sauce, sesame oil, and red pepper. Simmer, covered, for 3 minutes.
Garnish with Coriander, serve.