|1 lb||Flank Steak, cut lengthwise in half and very thinly sliced|
|4 Tbsp||Lower Sodium Teriyaki Sauce|
|1 cup||Instant Brown Rice|
|3 tsp||Canola Oil|
|1 clove||Garlic, finely chopped|
|¼ tsp||Crushed Red Pepper|
|2||Red Peppers, thinly sliced|
In small bowl toss sliced beef with 1 tablespoon teriyaki sauce. Thinly slice dark green tops from green onions and reserve for garnish. Cut remaining white and lite green parts into 1 inch piece. Cook rice as label directs. In large skillet, heat 2 tsp. oil on medium high until hot. Add garlic and crushed red pepper. Cook 1 minute. Add green onion piece, red pepper slices, and 2 Tbsp. water; cook 4 to 5 minutes or until peppers are tender, stirring frequently. Transfer to bowl. In same skillet, heat remaining teaspoon oil until hot. Add half of beef; cook 1 minute or until beef loses its pink color throughout, stirring. Transfer to bowl with peppers; keep warm.Repeat with remaining beef. Add remaining 3 tablespoons teriyaki sauce to skillet. Cook sauce 30 seconds, stirring. Add to beef and vegetable mixture; stir to mix. Serve stir fry over rice. Garnish with reserved green onion tops.
Serves 4 at 360 calories each.