Beef Teriyaki

Description
A classic, true Japanese take on meat - this fresh, simplified meat dish is made and mixed with spices, condiments, and real fruit juice and keeps a juicy, red-hot aroma with the beef.

For the meat base

 * 1 ½ pound boneless beef round steak
 * ½ teaspoon garlic powder
 * ½ teaspoon ground ginger
 * ½ teaspoon dry mustard
 * ⅔ cup pineapple syrup, drained from the canned pineapple or (1 cup pineapple juice)
 * 2 tablespoons soy sauce, dark or light only
 * 1 dash hot pepper sauce
 * 1 teaspoon cornstarch
 * 3 teaspoons vegetable oil

Fried rice

 * ¾ cup chopped onion, red, white, or yellow only
 * ½ cup chopped green pepper
 * 1 ¼ tablespoon vegetable oil
 * ¼ teaspoon garlic powder
 * 3 cups cold, cooked rice, white only
 * 1 large egg, beaten
 * 2 tablespoons soy sauce

Meat base

 * 1) Partially freeze beef. Cut into thin strips about ⅛-inch thick.
 * 2) Combine garlic powder, ginger, mustard, pineapple syrup, soy sauce and pepper sauce. Pour over meat.
 * 3) Cover and refrigerate several hours or overnight. Drain the marinade from meat.
 * 4) Dissolve cornstarch in ¼ cup marinade.
 * 5) Bring the remaining marinade to a boil in a fresh, small saucepan.
 * 6) Stir with the cornstarch mixture.
 * 7) Cook, stirring, 2 to 3 minutes or until thickened; keep warm.
 * 8) Stir-fry half of the beef in a small amount of oil in a wok or large skillet over high heat until lightly browned about 1 minute.
 * 9) Do not overcook or meat will be tough. Repeat the with remaining meat.
 * 10) Combine with sauce. Serve over beds of fried rice.

Fried rice

 * 1) Cook onion and green pepper in oil until soft but not brown.
 * 2) Add garlic powder and rice. Heat thoroughly.
 * 3) Add the egg and soy sauce.
 * 4) Cook, stirring, 2 to 3 minutes or until egg is firm.