By Javier Cuesta
Rinse 1 cup of brown rice under cold running water. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, thinly slice the lean flank steak or sirloin against the grain into thin strips. Season with salt and black pepper. Grate the ginger and mince the garlic.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and stir-fry quickly until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables. Add the soy sauce and sesame oil, and stir everything together to coat the beef and vegetables evenly. Cook for another 2 minutes until everything is heated through.
Serve the beef and vegetable stir-fry over the cooked brown rice. Enjoy your meal!
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This Main Course Asian Stir-Fry recipe is ready in 35 minutes and features Lean flank steak or sirloin, Mixed stir-fry vegetables (bell peppers, broccoli, snap peas), Garlic and other delicious ingredients. Contains 520 calories total.
Rinse 1 cup of brown rice under cold running water. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, thinly slice the lean flank steak or sirloin against the grain into thin strips. Season with salt and black pepper. Grate the ginger and mince the garlic.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and stir-fry quickly until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables. Add the soy sauce and sesame oil, and stir everything together to coat the beef and vegetables evenly. Cook for another 2 minutes until everything is heated through.
Serve the beef and vegetable stir-fry over the cooked brown rice. Enjoy your meal!
Calories per Serving: 520
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