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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch. Ingredients:
2 cups brown rice |
4 cups water |
2 tablespoons cornstarch |
2 teaspoons white sugar |
6 tablespoons soy sauce |
1/4 cup white wine |
1 tablespoon minced fresh ginger |
1 pound boneless beef round steak, cut into thin strips |
1 tablespoon vegetable oil |
3 cups broccoli florets |
2 carrots, thinly sliced |
1 (6 ounce) package frozen pea pods, thawed |
2 tablespoons chopped onion |
1 (8 ounce) can sliced water chestnuts, undrained |
1 cup chinese cabbage |
2 large heads bok choy, chopped |
1 tablespoon vegetable oil |
Directions:
1. Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
2. Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
4. In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
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