Estimated read time: 1-2 minutes
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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.
