• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a Santoku Knife and cutting board, thinly slice 2 pounds round steak.
• With a second cutting board and Chef's knife, slice 2 cups broccoli florets, then slice 3 whole button mushrooms, and 1 medium zucchini. Peel and slice 3 medium carrots.
• Coarsely chop 1 medium onion and 1/2 medium green pepper. Set aside until ready to use.

Cook the Rice

• In a medium saucepan, prepare 2 cups long grain white rice according to package instructions, using 4 cups water, and 1 teaspoon kosher salt.

Cook the Steak and Vegetables

• In a large skillet over medium-high heat, heat 3 tablespoons vegetable oil and cook strips of steak until browned. Cook the beef in small batches so as not to crowd the pan. Transfer to a bowl or plate and keep warm.
• Add prepared broccoli, mushrooms, zucchini, carrots, onion, and green pepper to skillet. Add 2 tablespoons water to steam vegetables for 5-7 minutes.

  (If you are using frozen stir-fry vegetables, heat in microwave according to package directions. Then add to the browned steak.

Prepare the Teriyaki Sauce

• In a large bowl, combine 1 1/4 cup chicken broth, 1/2 cup soy sauce, 1/4 cup brown sugar, 3 tablespoons cornstarch, 1 tablespoon garlic, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder 1 teaspoon onion powder, 1/2 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes. Whisk well.
• Pour over vegetables and cook on medium heat until sauce thickens.
• Add steak strips and simmer for 2-3 minutes. Serve over cooked rice. Serves 4-6.