By Nathan Haskins
Rinse the brown rice under cold water. Cook the rice according to the package instructions, or bring 120 ml of water to a boil, add the rice, reduce to a simmer, cover, and cook for about 30 minutes until the rice is tender and water is absorbed. Set aside.
Thinly slice the red and green bell peppers and the onion. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the onion and stir-fry for about 2 minutes until it starts to soften.
Add the garlic and ginger to the pan and stir-fry for another 30 seconds until fragrant.
Add the beef strips to the pan. Stir-fry until the beef is browned and cooked through, about 4-5 minutes. Season with salt and pepper to taste.
Add the sliced bell peppers to the pan and stir-fry for about 3 minutes until they start to soften but still have a slight crunch.
Pour in the soy sauce and sesame oil over the beef and vegetables. Stir well to combine all ingredients and heat through for another 1-2 minutes.
Serve the stir-fry over the cooked brown rice. Garnish with additional sesame seeds or chopped green onions if desired.
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This Stir-Fry Beef Asian Main Course recipe is ready in 40 minutes and features lean beef strips, brown rice, soy sauce and other delicious ingredients. Contains 450 calories total.
Rinse the brown rice under cold water. Cook the rice according to the package instructions, or bring 120 ml of water to a boil, add the rice, reduce to a simmer, cover, and cook for about 30 minutes until the rice is tender and water is absorbed. Set aside.
Thinly slice the red and green bell peppers and the onion. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the onion and stir-fry for about 2 minutes until it starts to soften.
Add the garlic and ginger to the pan and stir-fry for another 30 seconds until fragrant.
Add the beef strips to the pan. Stir-fry until the beef is browned and cooked through, about 4-5 minutes. Season with salt and pepper to taste.
Add the sliced bell peppers to the pan and stir-fry for about 3 minutes until they start to soften but still have a slight crunch.
Pour in the soy sauce and sesame oil over the beef and vegetables. Stir well to combine all ingredients and heat through for another 1-2 minutes.
Serve the stir-fry over the cooked brown rice. Garnish with additional sesame seeds or chopped green onions if desired.
Calories per Serving: 450
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