By Penny McDowell
Start by cooking the brown rice if it’s not yet prepared. Follow the package instructions to cook 1 cup of brown rice. Set aside once done.
Slice the bell pepper, onion, and set aside. Cut the broccoli into small florets. Mince the garlic and grate the ginger.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan.
Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
Increase the heat to high and add the lean beef strips to the skillet. Stir-fry for about 4-5 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli, bell pepper, and onion. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
Return the beef to the skillet with the vegetables. Pour in the soy sauce and toss everything together to combine. Cook for another 2 minutes.
Season with salt and pepper to taste, if desired. Serve the stir-fry over the cooked brown rice.
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This Main Course Stir-Fry Asian recipe is ready in 30 minutes and features Lean beef strips, Brown rice, Broccoli and other delicious ingredients. Contains 550 calories total.
Start by cooking the brown rice if it’s not yet prepared. Follow the package instructions to cook 1 cup of brown rice. Set aside once done.
Slice the bell pepper, onion, and set aside. Cut the broccoli into small florets. Mince the garlic and grate the ginger.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan.
Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
Increase the heat to high and add the lean beef strips to the skillet. Stir-fry for about 4-5 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli, bell pepper, and onion. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
Return the beef to the skillet with the vegetables. Pour in the soy sauce and toss everything together to combine. Cook for another 2 minutes.
Season with salt and pepper to taste, if desired. Serve the stir-fry over the cooked brown rice.
Calories per Serving: 550
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