Teriyaki Beef Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef steak and vegetables over rice bound together in a savory-sweet teriyaki sauce casserole. A complete one-dish meal that's quick to assemble and perfect for busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Flank Steak
- 2 Cups Veggies (stir fry, steamed (snow peas, broccoli, sprouts))
- 1 Egg
- 1 1/2 Cups Peas and Carrots (steam bag)
- 1 Tablespoons Oil
- 2 Cups Rice (cooked, (1-3 days old so it's dried out))
- 3 Tablespoons Soy Sauce
- 1/2 Tablespoon Brown Sugar
- 1/4 teaspoon Granulated Sugar
- 1/8 teaspoon Ginger (ground )
- 1 Pinch Crushed Red Pepper
- 1 1/2 Cups Teriyaki Sauce (divided (use the recipe from our Teriyaki Chicken))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2479mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.