Beef Teriyaki Stir Fry with Rice

1. Wash and dry the broccoli. Cut the broccoli into bite-sized pieces. Set aside until Step 3. Place the shaved steak in a medium bowl with the Cornstarch. Add 1/8 teaspoon of salt and black pepper, then mix well to distribute the cornstarch. Place the small pot on medium-high heat with 1 1/4 cups of water (10 fl. oz.) and 1/4 teaspoon of salt (optional). Add the long-grain rice. Bring to a low boil, then reduce the heat to medium-low and cover it with the lid. Cook for 10-12 minutes or until tender.
2. Place the medium sauté pan on medium-high heat. Add two tablespoons of high-heat cooking oil (such as canola, soy, sunflower, or avocado oil). Preheat the pan for 3-4 minutes until the oil is very hot, and then carefully add in the steak strips. Cook, without stirring, for 2-3 minutes to crisp, then turn over to cook the other side. Once both sides are cooked, lower the heat to medium, and then carefully pour the Teriyaki Sauce in HALF (it may splatter a bit). Stir to coat the meat and bring to a low simmer. Remove from heat and set aside until plating.
3. Place the large sauté pan on medium-high heat with one tablespoon of oil. Preheat for 2-3 minutes, then add the broccoli, carrots, and baby corn. Stir fry for 3-4 minutes, until the vegetables begin to brown. Lastly, add the remaining Teriyaki sauce and gently simmer for 2-3 minutes. Please turn off all heating elements.
4. To plate your meal, divide the stir-fried rice and vegetables evenly between two shallow bowls or plates. Top with the crispy teriyaki beef and pour over any remaining sauce. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Proteins refer to all meats, poultry, and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish, and eggs, and may contain traces of these allergens.