Portabella Mushroom Rice with Beef and Broccoli

This easy-to-make meat and vegetable dish is perfect for busy nights. Seared beef slices mixed with steamed broccoli are topped over rice cooked with juicy portabella mushroom and beef broth. Enjoy while hot!

Ingredients (serves 2-3):

To Cook in the Rice Cooker:

1.5 cups (rice measuring cup) Jasmine rice
12 oz. beef broth
1/2 Tbsp. soy sauce
1/2 garlic clove, thinly sliced
1/4 tsp. ground black pepper
1/2 cup baby portabella mushroom, 1/8” thick slices

To Prepare Separately:

1/3 lb. chuck, round or sirloin beef, thinly sliced
1/2 Tbsp. soy sauce
1/2 Tbsp. olive oil
1/8 tsp. ground black pepper
1.5 cups broccoli florets, pre-cooked, chopped in bite-size pieces

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

3 cups (rice measuring cup) Jasmine rice
24 oz. beef broth
1 Tbsp. soy sauce
1 garlic clove, thinly sliced
1/2 tsp. ground black pepper
1-1/4 cups baby portabella mushroom, 1/8” thick slices

To Prepare Separately:

3/4 lb. chuck, round or sirloin beef, thinly sliced
1 Tbsp. soy sauce
1 Tbsp. olive oil
1/4 tsp. ground black pepper
3 cups broccoli florets, pre-cooked, chopped in bite-size pieces

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.