By Penny McDowell
Cook the brown rice according to package instructions and set aside.
In a large pan or wok, heat 1 tbsp of vegetable oil over medium-high heat.
Add the sliced onion, minced garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant.
Add the lean beef strips to the pan. Stir-fry for about 3-4 minutes until they start to brown.
Add the broccoli and bell pepper to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Pour in the soy sauce and sesame oil, and mix well to coat all the ingredients. Cook for another 2 minutes.
Season with salt and black pepper to taste.
Serve the beef and vegetable stir-fry over the cooked brown rice.
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This Main Course Asian Stir-Fry recipe is ready in 30 minutes and features Lean beef strips, Brown rice, Broccoli and other delicious ingredients. Contains 450 calories total.
Cook the brown rice according to package instructions and set aside.
In a large pan or wok, heat 1 tbsp of vegetable oil over medium-high heat.
Add the sliced onion, minced garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant.
Add the lean beef strips to the pan. Stir-fry for about 3-4 minutes until they start to brown.
Add the broccoli and bell pepper to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Pour in the soy sauce and sesame oil, and mix well to coat all the ingredients. Cook for another 2 minutes.
Season with salt and black pepper to taste.
Serve the beef and vegetable stir-fry over the cooked brown rice.
Calories per Serving: 450
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