By Andy Lam
In a large non-stick skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat.
Add the sliced onions and stir-fry for 2 minutes until they start to soften.
Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
Increase the heat to high and add the lean beef strips. Stir-fry for 3-4 minutes until the beef is browned.
Add the sliced bell peppers and sugar snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients evenly.
Add the cooked brown rice to the skillet. Mix all ingredients together, ensuring the rice is well coated with the sauce and heated through.
Taste and adjust seasoning if necessary. Serve the stir-fry hot, garnished with additional sliced green onions if desired.
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This Asian Main Course Stir-Fry recipe is ready in 25 minutes and features lean beef strips, cooked brown rice, red & yellow bell peppers, sliced and other delicious ingredients. Contains 375 calories total.
In a large non-stick skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat.
Add the sliced onions and stir-fry for 2 minutes until they start to soften.
Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
Increase the heat to high and add the lean beef strips. Stir-fry for 3-4 minutes until the beef is browned.
Add the sliced bell peppers and sugar snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients evenly.
Add the cooked brown rice to the skillet. Mix all ingredients together, ensuring the rice is well coated with the sauce and heated through.
Taste and adjust seasoning if necessary. Serve the stir-fry hot, garnished with additional sliced green onions if desired.
Calories per Serving: 375
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