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Beef stir-fry with a variety of vegetables and brown rice
Garnish with chopped green onions or cilantro for added freshness.
For an extra kick, sprinkle red pepper flakes on top.
Pair with a side of mixed greens dressed with a light vinaigrette.
1 lb lean beef, thinly sliced
2 cups broccoli florets
1 bell pepper, thinly sliced
1 cup snap peas, trimmed
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 teaspoon sesame oil
Salt and pepper to taste
2 cups cooked brown rice (organic, if possible)
In a large wok or skillet, heat olive oil over medium-high heat.
Add thinly sliced beef to the pan and cook until browned. Season with salt and pepper to taste.
Add minced garlic and grated ginger, stirring until fragrant.
Toss in broccoli, bell pepper, snap peas, and julienned carrots. Stir-fry the vegetables until they are crisp-tender yet still vibrant.
Drizzle low-sodium soy sauce and sesame oil over the stir-fry, continuing to toss until everything is well-coated.
Serve the beef stir-fry over cooked brown rice.
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98% would recommend