By Linga Parvathiii
Cook 1.5 cups of brown rice according to the package instructions, if not already cooked.
Thinly slice 10 oz of lean beef strips across the grain for tenderness.
In a bowl, combine beef strips with 2 tbsp soy sauce, minced garlic (3 cloves), and grated ginger (1 tbsp). Let it marinate while you prepare the vegetables.
Wash and chop 3 cups of stir-fry vegetables (broccoli, bell pepper, snap peas) into bite-sized pieces.
Heat 2 tbsp of sesame oil or neutral oil in a large pan or wok over medium-high heat.
Add the marinated beef to the pan and stir-fry for about 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the chopped vegetables. Stir-fry for 5-7 minutes until they are tender-crisp.
Return the beef to the pan with the vegetables, add 2 tablespoons of soy sauce, and stir everything together. Cook for another 2-3 minutes.
Taste and season with additional salt and black pepper if needed.
Serve the beef and vegetable stir-fry over the cooked brown rice and enjoy.
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This Main Course Asian Stir-Fry recipe is ready in 30 minutes and features Lean beef strips, Mixed stir-fry vegetables (broccoli, bell pepper, snap peas), Brown rice and other delicious ingredients. Contains 450 calories total.
Cook 1.5 cups of brown rice according to the package instructions, if not already cooked.
Thinly slice 10 oz of lean beef strips across the grain for tenderness.
In a bowl, combine beef strips with 2 tbsp soy sauce, minced garlic (3 cloves), and grated ginger (1 tbsp). Let it marinate while you prepare the vegetables.
Wash and chop 3 cups of stir-fry vegetables (broccoli, bell pepper, snap peas) into bite-sized pieces.
Heat 2 tbsp of sesame oil or neutral oil in a large pan or wok over medium-high heat.
Add the marinated beef to the pan and stir-fry for about 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the chopped vegetables. Stir-fry for 5-7 minutes until they are tender-crisp.
Return the beef to the pan with the vegetables, add 2 tablespoons of soy sauce, and stir everything together. Cook for another 2-3 minutes.
Taste and season with additional salt and black pepper if needed.
Serve the beef and vegetable stir-fry over the cooked brown rice and enjoy.
Calories per Serving: 450
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