By Konnor Roth
Prepare the garlic by mincing it, and grate the ginger.
Heat the vegetable oil in a large frying pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant.
Add the lean beef strips to the pan and stir-fry for 3-4 minutes until browned and cooked through.
Add the mixed stir-fry vegetables to the pan and stir-fry with the beef for 3 minutes until they are just tender-crisp.
Add the soy sauce and sesame oil to the pan, stirring everything together to coat the beef and vegetables evenly. Cook for another 1 minute.
Serve the beef stir-fry over the cooked brown rice, spreading the stir-fry evenly across the top.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Asian Stir-Fry recipe is ready in 25 minutes and features lean beef strips, cooked brown rice, mixed stir-fry vegetables (broccoli, peppers, carrots) and other delicious ingredients. Contains 400 calories total.
Prepare the garlic by mincing it, and grate the ginger.
Heat the vegetable oil in a large frying pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant.
Add the lean beef strips to the pan and stir-fry for 3-4 minutes until browned and cooked through.
Add the mixed stir-fry vegetables to the pan and stir-fry with the beef for 3 minutes until they are just tender-crisp.
Add the soy sauce and sesame oil to the pan, stirring everything together to coat the beef and vegetables evenly. Cook for another 1 minute.
Serve the beef stir-fry over the cooked brown rice, spreading the stir-fry evenly across the top.
Calories per Serving: 400
Your Rating:
