These seasoned strips cook in minutes, their glaze already built in; you just need heat and a pan. Serve over rice with quick vegetables to make a weeknight dinner that tastes like takeout but costs less and takes fifteen minutes total.

Serves 2. 25 minutes, 15 at the stove.

About 610 calories a serving, 23 g protein, 100 g carbohydrate, 12 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a small pot, add 1 cup rice, reduce heat to low, cover, and cook until water is absorbed, about 18 minutes; set the timer and do not open the lid.18 min
2. Heat 1 tablespoon oil in a large skillet over high heat while the rice cooks. Mince 2 cloves garlic and dice half a medium onion, then add them to the pan when the oil shimmers; stir for 1 minute until fragrant.1 min
3. Add the teriyaki beef strips from the package to the skillet in a single layer, spreading them out; do not stir for 2 minutes to let them sear on one side.2 min
4. Stir the beef and cook for another 2 minutes, then transfer it to a plate; the strips should be browned outside and cooked through.2 min
5. Roughly chop 6 ounces bok choy and add it to the pan with a pinch of salt, stirring until wilted, about 3 minutes; add the beef back to the pan to warm through.3 min
6. Fluff the rice with a fork when the timer sounds; divide it between two bowls and top with the beef and vegetables.

Note Swap the bok choy for broccoli or snap peas if you prefer. Leftovers keep two days covered in the fridge and reheat well in a skillet over medium heat. Serve with a cold beer or jasmine tea on the side.