Nutrition per serving may change if servings are adjusted.
8 ounces boneless beef top sirloin steak
1 large shallot, cut into thin rings
2 teaspoons olive oil
2 (14 ounce) cans lower-sodium beef broth
1 cup water
½ cup apple juice or apple cider
2 medium carrots, cut into thin bite-size strips (1 cup)
⅓ cup instant brown rice or quick-cooking barley
2 tablespoons light teriyaki sauce
1 tablespoon grated fresh ginger
3 cloves garlic, minced
¼ teaspoon crushed red pepper
2 cups coarsely chopped broccoli
If desired, partially freeze steak for easier slicing. Trim fat from steak. Cut steak into thin bite-size strips. In a large saucepan, cook and stir steak and shallot in hot oil over medium-high heat for 2 to 3 minutes or until beef is brown. Remove beef mixture with a slotted spoon; set aside.
In the same saucepan, combine the broth, water, apple juice, carrots, uncooked brown rice or barley, teriyaki sauce, ginger, garlic and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir in broccoli and the beef mixture. Bring to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes or until rice and vegetables are tender.