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 cloves, 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.      Skirt, flank, or sirloin
                  steak
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 2 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.

2)  Add peppers and beef.  Cook 15 minutes, stirring occasionally.  Add broccoli and Teriyaki Marinade, stir and cook over low heat till well combined.