Description
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
- ΒΌ 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
Instructions
- 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.
- Combine cornstarch
- sugar
- soy sauce
- and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4