Beef Stir-Fry w/Brown Rice


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Beef Stir-Fry With Brown Rice

Yield: 5 Servings

Ingredients:

Beef Stir Fry

3 tbsp. Japanese Rice Vinegar

2 tbsp. Lite Soy Sauce

2 tbsp. Fresh Ginger Root, Grated

1-1/2 tbsp. Fresh Garlic, Chopped

1/8 tsp. White Pepper, Ground

12 oz. Beef Sirloin, Raw, Strips

½ cup Water

½ cup Fresh Shallots, Peeled, Chopped

2 cups Low Sodium Beef Broth

1-3/4 cup Fresh Carrots, Chopped

1-1/2 cups Fresh Broccoli Florets

1-1/2 cups Fresh Mushrooms, Sliced

1-1/2 cups Green Cabbage, Shredded

¾ cup Low Sodium Beef Broth

1 tbsp. Corn Starch

2-1/2 cups Red Bell Pepper, Sliced

1-1/2 cups Sugar Snap Peas, Frozen

1-1/2 cups Yellow Onion, Slivered

5 sprigs Fresh Parsley

Brown Rice

1 cup Uncle Bens Whole Grain Brown Rice

3 cups Water

Preparations:

Beef Stir Fry

1. Combine vinegar, soy sauce, ginger, garlic and white pepper in a bowl.

2. Toss the sliced beef into the mixture; marinate for 30 minutes.

3. In a skillet over medium-high heat; cook beef until medium-rare. Remove beef and juices; cover to keep warm.

4. Add water to the skillet; bring to a simmer, add shallots; cook for 3 minutes or until tender.

5. Add LS beef broth, carrots, broccoli, mushrooms, and cabbage; cook until tender.

6. Return beef and any juices to the skillet.

7. Combine LS beef broth and corn starch to make slurry; add to the mixture to thicken.

8. Add red pepper, onions and sugar snap peas; cook for an additional 4 minutes.

Brown Rice

9. In a pot, over medium heat boil water; add rice and reduce heat.

10. Simmer until the water has been absorbed and rice is tender (about 30 minutes); fluff with a fork.

Plate Assembly:

Serve 1-1/2 cups of beef stir-fry over ¾ cup of brown rice per serving.

Garnish with fresh parsley.

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