Teriyaki Steak and Vegetables over Rice

Teriyaki Steak and Vegetables over Rice:

1 cup long-grain white rice, uncooked

3/4 boneless beef sirloin steak, cut into thin slices

1/3 cup of your favorite Teriyaki Marinade and Sauce

1 tbsp Vegetable oil

3 cups frozen broccoli florets, thawed

2 big red tomatoes, seeded and roughly chopped

1 (8oz) can sliced carrots

1 (8oz) can water chestnuts, drained

Start by marinading the steak in the Teriyaki marinade

(about fifteen-20 minutes). Cook rice according to the

package directions.

Heat the oil in a large skillet or wok over medium heat. Add the steak with marinade and cook for 2 minutes

or until the meat has browned. Add the tomatoes, water chestnuts and broccoli and cook until tender. Add

the carrots last and mix together.

Divide the rice between four bowls and evenly pour the steak and vegetable mixture to each bowl, over the

rice. Serve warm.