Beef top round steak marinated in soy and steak sauces and frozen broccoli vegetable blend are cooked and served over rice for an easy, tasty entrée.
What You Need
Original recipe yields 6 servings
2/3 cup A.1. Original Sauce
1/3 cup soy sauce
2 cloves garlic, minced
1 beef top round steak (1-1/2 lb.), thinly sliced
1 Tbsp. oil
1 bag (16 oz.) frozen vegetable blend (broccoli, red peppers, bamboo shoots and mushrooms), thawed
4 cups hot cooked rice
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Let's Make It
Combine steak sauce, soy sauce and garlic in shallow nonmetal dish. Add steak; toss to coat. Cover; refrigerate 30 min. to marinate, stirring occasionally. Remove steak from marinade; reserve marinade.
Heat oil in large skillet on medium-high heat. Add steak; cook and stir 3 to 4 min. or until no longer pink. Remove steak from skillet with slotted spoon; cover to keep warm.
Mix vegetables and reserved marinade in same skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 2 to 3 min. or until heated through. Add steak; mix lightly. Serve over rice.
Jazz It Up
Add 1/2 to 1 tsp. hot pepper sauce with the soy sauce.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.