1 cup uncooked rice
1 beef flank steak (about 1 pound)
1/2 teaspoon garlic salt
4 teaspoons toasted sesame oil, divided
1 package (16 ounces) frozen broccoli stir-fry vegetable mix
1 cup Korean barbecue sauce marinade
Prepare rice according to package directions. Set aside; keep warm.
Meanwhile, cut beef steak lengthwise in half, then crosswise diagonally into 1/4-inch thick strips. Season steak with garlic salt.
Heat 1 teaspoon sesame oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon sesame oil and remaining beef. Remove from skillet; keep warm.
Heat remaining sesame oil in same skillet over medium-high heat until hot. Add broccoli stir-fry mix; cook 4 minutes, stirring frequently.
Return beef to skillet. Add rice and marinade. Cook 1 to 2 minutes or until heated through and vegetables are crisp-tender. Serve in bowls.
Nutrition information per serving: 502 Calories; 11 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 66 mg Cholesterol; 1053 mg Sodium; 67 g Total carbohydrate; 30 g Protein; 4.6 mg Iron; 8.7 mg Niacin; 0.6 mg Vitamin B6; 93 mg Choline; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 34.1 mcg Selenium; 3 g Fiber;