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Beef Teriyaki: Date Added: 29 Jul 2011
Listed in: Beef

1 1/2 pounds boneless beef round steak
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
2/3 cup pineapple syrup (drained from canned pineapple) OR pineapple juice
2 tablespoons soy sauce
Dash hot pepper sauce
1 teaspoon cornstarch
Vegetable oil
Fried Rice
3/4 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
3 cups cold cooked rice
1 egg, beaten
2 tablespoons soy sauce

Cooking Instructions

Servings: Makes 6 servings

1. Partially freeze beef. Cut into thin strips about 1/8-inch thick.
2. Combine garlic powder, ginger, mustard, pineapple syrup, soy sauce and pepper sauce. Pour over meat. Cover and refrigerate several hours or overnight. Drain marinade from meat. Dissolve cornstarch in 1/4 cup marinade. Bring remaining marinade to a boil in small saucepan. Stir in cornstarch mixture. Cook, stirring, 2 to 3 minutes or until thickened; keep warm.
3. Stir-fry half of beef in small amount of oil in wok or large skillet over high heat until lightly browned about 1 minute. Do not overcook or meat will be tough. Repeat with remaining meat. Combine with sauce. Serve over beds of Fried Rice.
4. Fried Rice: Cook onion and green pepper in oil until soft but not brown. Add garlic powder and rice. Heat thoroughly. Add egg and soy sauce. Cook, stirring, 2 to 3 minutes or until egg is firm

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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