Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 can College Inn^® Beef Broth 99% Fat Free
• 1 cup rice
• 2 Tbsp. teriyaki sauce
• 1-1/2 Tbsp. cornstarch
• 1 lb. flank steak halved, cut into thin strips
• 2 Tbsp. sesame oil
• 3 cups broccoli (florets)
• 1 red bell pepper cut into strips
• 1 onion (medium) cut into thin wedges
• 1 garlic clove minced
• 2 Tbsp. sesame seed toasted

Directions

Cook rice according to package directions, substituting 1 cup of broth for 1 cup water. Meanwhile, combine remaining broth, teriyaki sauce and cornstarch; set aside. In large skillet, cook and stir steak in 2 batches in 1 tablespoon oil until steak is browned; remove. Cook and stir broccoli, bell pepper, onion and garlic in remaining oil 2 to 3 minutes, until tender-crisp. Pour reserved broth mixture into skillet. Cook, stirring, until thickened. Add steak; heat. Sprinkle with sesame seeds; serve

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