Flavorful Beef Stir-Fry recipe

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Ingredients

2 cups brown rice
4 cups water
2 tablespoons cornstarch
2 teaspoons white sugar
6 tablespoons soy sauce
¼ 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

Nutrition Info

664.9 calories
carbohydrate: 104.6 g
cholesterol: 38.6 mg
fat: 13.8 g
fiber: 11.7 g
protein: 30.5 g
saturatedFat: 3 g
servingSize: -
sodium: 1593.6 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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