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Beef Stir Fry
Serves:  4-6
Prep:  25 minutes
Cook:  30 minutes
 
2+½ cup chicken broth
1 cup Jasmine rice, uncooked
1 large carrot, chopped
3 garlic gloves, minced
1 shallot, diced
½ tsp celery seed
1 tbsp dry yellow mustard
1 tsp crushed red pepper flakes
¼ cup sherry vinegar
1 cup red and green peppers, rough chopped
1½ lbs. marinated beef
2 cups broccoli florets, cooked
¾ cup Narrin's Teriyaki Marinade
  
1) In a medium sauce pan combine 2 cups chicken broth and Jasmine rice.  Bring to a boil, stirring occasionally.  Reduce heat, cover and simmer for 15 minutes, untouched.  Stir then set aside and keep warm.  
2)  While rice is simmering, heat a large sauté pan and 1 tbsp oil.  Add carrots, garlic, onion, celery seed, dry yellow mustard, red pepper flakes.  Stir and cook two minutes.  Add sherry and cook for 5 minutes.
3)  Add peppers and marinated beef .  Cook 15 minutes, stirring occasionally.  Add broccoli and Teryaki Marinade, stir and cook over low heat till well combined.