Cook: 30 minutes
2+½ cup chicken broth
1 cup Jasmine rice,
1 large carrot, chopped
3 garlic gloves, minced
1 shallot, diced
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
¾ cup Narrin's
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.
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.