By ashley park
Thinly slice the garlic clove.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat.
Add the sliced garlic to the pan and sauté for about 30 seconds until fragrant.
Add the lean beef strips to the pan with the garlic, season with salt and pepper, and stir-fry for 3-4 minutes until cooked through. Remove the beef from the pan and set aside.
In the same pan, add 1 tbsp of sesame oil. Add the mixed stir-fry vegetables and stir-fry for 3-4 minutes until they are crisp-tender.
Return the cooked beef to the pan with the vegetables. Add 1 tbsp of soy sauce and toss everything together, cooking for another 1 minute to combine the flavors.
Add the cooked brown rice to the pan and stir everything together for about 2 minutes until the rice is heated through.
Taste and adjust seasoning with additional soy sauce or salt and pepper if necessary. Serve hot.
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This Stir-fry Main Course Asian recipe is ready in 25 minutes and features lean beef strips, cooked brown rice, mixed stir-fry vegetables (bell pepper, carrot, snap peas) and other delicious ingredients. Contains 450 calories total.
Thinly slice the garlic clove.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat.
Add the sliced garlic to the pan and sauté for about 30 seconds until fragrant.
Add the lean beef strips to the pan with the garlic, season with salt and pepper, and stir-fry for 3-4 minutes until cooked through. Remove the beef from the pan and set aside.
In the same pan, add 1 tbsp of sesame oil. Add the mixed stir-fry vegetables and stir-fry for 3-4 minutes until they are crisp-tender.
Return the cooked beef to the pan with the vegetables. Add 1 tbsp of soy sauce and toss everything together, cooking for another 1 minute to combine the flavors.
Add the cooked brown rice to the pan and stir everything together for about 2 minutes until the rice is heated through.
Taste and adjust seasoning with additional soy sauce or salt and pepper if necessary. Serve hot.
Calories per Serving: 450
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