Beef Teriyaki with Cabbage & Rice

I can't remember the source for the original recipe. It was either the kraft whats cooking magazine or a sobey's calender.

Stirfry beef cut into strips (I used a fast fry cut)
Bag of coleslaw mix (found with the bagged salads)
Thin slices/grated Peppers & Carrots (this is optional and I didn't add them this time)
Teriyaki Sauce
Asian Sesame Dressing
Rice

Set rice to cook as per directions.
Fry beef in pan and remove once cooked as desired.
Drain pan.
Add coleslaw mix to pan and cook until softened, adding Teriyaki sauce and dressing in a 1:1 ratio (about 1/4 cup each).
Add beef back into the pan, toss to coat in sauce and cook until warm.

Serve over rice.

TIPS: If you like lots of sauce add a bit extra when you add the beef back in. This can also be made with ground beef (I did this once when I got two recipes mixed up) and still is quite yummy.

RESULTS: Enjoyed by everyone.