• Step 1

  Place marinade in large zipper-style plastic bag. Pat beef dry with paper towels; add to bag with marinade. Turn bag to coat beef thoroughly; release air and seal. Marinate in refrigerator 12-24 hours.

• Step 2

  Day of serving: Preheat oven to 350 degrees. Remove beef from marinade; blot with paper towels, removing excess marinade. Season with salt and pepper. Heat 1 Tbsp oil in large pan on MED-HIGH on stovetop, until oil faintly smokes. Add beef. Turn over when beef changes color one-quarter of way up and seared side has turned paper-bag brown, 2-3 min. Cook, 2-3 min; remove. Transfer to baking sheet.

• Step 3

  Bake 5-10 min or until about 5 degrees less than desired doneness. Refer to temperature chart for final cooking times. (Check by inserting thermometer halfway into thickest part of beef.) Transfer to clean surface; let rest 5-10 min.

• Step 4

  Blanch gai lan 2-3 min in large pot of boiling, salted water. Drain; transfer to clean platter.

• Step 5

  Drizzle remaining oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes; add mushrooms. Cook, stirring occasionally, 1-2 min. Add garlic; cook, stirring, 1 min. Add teriyaki sauce; bring to a simmer.

• Step 6

  Slice beef across the grain to desired thickness; place on top of gai lan. Drizzle sauce over gai lan; garnish with green onions.

To skip the marinating step, try using Wegmans Teriyaki Marinated Beef Sirloin Steak Tips.

Note: When servings & ingredients are modified, nutrition & directions may vary.