By Keyle Vandeberg
Rinse the brown rice under cold water and drain. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the water is absorbed. Set aside and keep warm.
While the rice is cooking, thinly slice the lean beef against the grain into strips.
In a large pan or wok over medium-high heat, add 1 tablespoon of sesame oil. Once hot, add the beef strips and stir-fry until browned and just cooked through, about 5-6 minutes. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.
Add the mixed vegetables to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the beef to the pan with the vegetables. Add the soy sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir all ingredients together and cook for an additional 2-3 minutes to blend the flavors.
Serve the beef and vegetable stir-fry over the cooked brown rice. Enjoy your meal!
How did this recipe turn out? Let others know!
to rate this recipe
This Main course Stir-fry Asian Gluten-Free recipe is ready in 40 minutes and features Lean beef, Brown rice, Mixed vegetables and other delicious ingredients. Contains 480 calories total.
Rinse the brown rice under cold water and drain. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the water is absorbed. Set aside and keep warm.
While the rice is cooking, thinly slice the lean beef against the grain into strips.
In a large pan or wok over medium-high heat, add 1 tablespoon of sesame oil. Once hot, add the beef strips and stir-fry until browned and just cooked through, about 5-6 minutes. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.
Add the mixed vegetables to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the beef to the pan with the vegetables. Add the soy sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir all ingredients together and cook for an additional 2-3 minutes to blend the flavors.
Serve the beef and vegetable stir-fry over the cooked brown rice. Enjoy your meal!
Calories per Serving: 480
Your Rating:
