Teriyaki Steak and Vegetables

Teriyaki Steak and Vegetables

  • Servings: 4
  • Course: Main Dish

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Ingredients

  • 4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1/2 cup lite teriyaki sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1 pound boneless beef sirloin steak, 1/2" thick
  • 1 package (16 oz.) frozen broccoli, carrots and water chestnuts
  • 4 cups hot cooked rice

Directions

Step 1

PREHEAT oven to 450°F or grill to medium-high. Combine teriyaki sauce, sesame oil, ginger and garlic powder in large bowl. Cut steak lengthwise in half and then crosswise into 1/8" thick strips. Add beef; stir to coat with sauce.

Step 2

CENTER one-fourth of vegetables on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Arrange beef in an even layer over vegetables.

Step 3

BRING up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 18 to 20 minutes on a cookie sheet in oven

Step 5

OR GRILL 8 to 10 minutes in covered grill. Serve over rice.

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