By Channel Segment
Black Pepper-Garlic Beef Rice Bowl Recipe
Ingredients
Serves: 10 Each
- 25 oz. AdvancePierre™ Sliced Beef #10000097870
- 1/4 cup (6 oz.) Teriyaki Glaze, low sodium
- 1/4 cup (2 oz.) Steak Sauce, low sodium
- 1 Tbsp Soy Sauce, low sodium
- 1 3/4 tsp. Black Pepper
- 1 tsp. Garlic - Minced
- 10 cups Brown Rice - Cooked
- 1 cup Green Onions - Diced
- 2 1/2 cups Broccoli Florets, frozen (Simplot #050223)
Tender Sliced Beef tossed in an Asian-style black pepper-garlic sauce and served over a broccoli and a scallion brown rice.
Directions
- Thaw sliced beef a day ahead – keep in the pouch and lay on sheet trays in the refrigerator.
- Remove sliced beef from pouch and arrange in a single layer in a 2-inch hotel pan. Break up any large pieces then cover with foil. Cook at 350°F for 20-22 minutes or until internal temperature reaches 145°F - drain off excess liquid after cooking.
- Steam Broccoli florets to manufacturer’s specifications.
- Prepare Brown Rice to manufacturer’s specifications.
- In large serving dish, thoroughly mix diced Green Onions, steamed broccoli and cooked Brown Rice then cover and hold in hot box until ready to serve.
To Build Bowl
- Place 1 cup of Spring Vegetable Scallion Rice into a serving bowl.
- Using a #4 scoop, top rice with 2.5 oz. of sauced sliced beef and serve.
Black Pepper Garlic Sauce
Ingredients
- 2 tsp Cracked Black Pepper
- 1 tsp Garlic - Fresh & Finely Minced
- 4 tsp Low-Sodium Soy Sauce
- 1/4 cup Steak Sauce
- 1 cup Teriyaki Sauce
Directions
- Combine all of the ingredients in a mixing bowl and whisk together until combined well.
- Transfer the prepared sauce to a small sauce-pan and heat over medium-low heat, stirring occasionally, until the sauce comes to a simmer.
- Remove from the heat and hold the heated Black Pepper Garlic Sauce covered in a hot box at 145°F until ready to use.
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