Step 1: Thaw sliced beef a day ahead – keep in the pouch and lay on sheet trays in the refrigerator.

Step 2: Remove sliced beef from pouch and arrange in a single layer in a 2-inch hotel pan. Break up any large pieces then cover with foil. Cook at 350°F for 20-22 minutes or until internal temperature reaches 145°F - drain off excess liquid after cooking.

Step 3: Steam Broccoli florets to manufacturer’s specifications.  

Step 4: Prepare Brown Rice to manufacturer’s specifications.

Step 5: In large serving dish, thoroughly mix diced Green Onions, steamed broccoli and cooked Brown Rice then cover and hold in hot box until ready to serve.

Step 6: In a saucepan, combine Teriyaki Glaze, Steak Sauce, Soy Sauce, Black Pepper, & Minced Garlic, then heat over medium-low heat, stirring occasionally until the sauce comes to a simmer.  

Step 7: Remove Sauce from heat, and thoroughly coat cooked Sliced Beef with Asian Sauce in a mixing bowl and toss together until evenly coated.  Hold in hot box until ready to serve.

To Build Bowl:

1. Place 1 cup of Spring Vegetable Scallion Rice into a serving bowl.
2. Using a #4 scoop, top rice with 2.5 oz. of sauced sliced beef and serve.