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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