By Keyle Vandeberg
Rinse 1 cup of brown rice under cold water. In a medium saucepan, add 1 cup of rice and 2 cups of water. Bring to a boil, cover, reduce the heat to low, and simmer for about 30-35 minutes until the rice is cooked and the water is absorbed. Fluff with a fork, cover, and set aside.
While the rice is cooking, prepare the vegetables. Cut the broccoli into florets, slice the bell peppers and carrots, and trim the snow peas if needed. Mince the garlic cloves and grate the ginger.
In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the beef strips and stir-fry for about 3-5 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add broccoli, bell peppers, carrots, and snow peas, and stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Return the cooked beef to the pan with the vegetables. Add 3 tablespoons of soy sauce and season with salt and pepper to taste. Stir everything together and cook for an additional 2-3 minutes to combine the flavors.
Serve the beef and vegetable stir-fry over the cooked brown rice. Garnish with additional sesame seeds or green onions if desired.
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This Dinner Asian Stir-Fry Healthy recipe is ready in 45 minutes and features Lean beef strips, Brown rice, Broccoli and other delicious ingredients. Contains 450 calories total.
Rinse 1 cup of brown rice under cold water. In a medium saucepan, add 1 cup of rice and 2 cups of water. Bring to a boil, cover, reduce the heat to low, and simmer for about 30-35 minutes until the rice is cooked and the water is absorbed. Fluff with a fork, cover, and set aside.
While the rice is cooking, prepare the vegetables. Cut the broccoli into florets, slice the bell peppers and carrots, and trim the snow peas if needed. Mince the garlic cloves and grate the ginger.
In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the beef strips and stir-fry for about 3-5 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add broccoli, bell peppers, carrots, and snow peas, and stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Return the cooked beef to the pan with the vegetables. Add 3 tablespoons of soy sauce and season with salt and pepper to taste. Stir everything together and cook for an additional 2-3 minutes to combine the flavors.
Serve the beef and vegetable stir-fry over the cooked brown rice. Garnish with additional sesame seeds or green onions if desired.
Calories per Serving: 450
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