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.
Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
665 Calories
Recipe Instructions
Step 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.
Step 2
Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
Step 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.
Step 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.
Ingredients
2 teaspoons white sugar
2 tablespoons cornstarch
1 tablespoon vegetable oil
4 cups water
¼ cup white wine
2 tablespoons chopped onion
6 tablespoons soy sauce
3 cups broccoli florets
2 carrots, thinly sliced
1 tablespoon minced fresh ginger
2 cups brown rice
1 (6 ounce) package frozen pea pods, thawed
1 pound boneless beef round steak, cut into thin strips
