This quick and easy stir-fry features lean beef, crisp vegetables, and nutty brown rice for a wholesome and satisfying meal. It's packed with protein, fiber, and essential nutrients to fuel your day.
Ingredients:
Stir-Fry:
- 1 lb lean beef (such as sirloin or flank steak), thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 2 green onions, sliced
Brown Rice:
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken or vegetable broth
Instructions:
- Cook the brown rice: In a medium saucepan, combine the brown rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, until rice is tender and liquid is absorbed. Fluff with a fork.
- Make the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- Heat the vegetable oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant.
- Add the sliced beef and stir-fry for 2-3 minutes, until the beef is no longer pink.
- Add the bell pepper, broccoli, and snow peas. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
- Give the stir-fry sauce a quick whisk and pour it into the skillet. Toss everything together and cook for 1-2 minutes, until the sauce has thickened.
- Remove from heat and stir in the sliced green onions.
- Serve the lean beef stir-fry immediately over the cooked brown rice. Enjoy!
Nutrition Information (per serving):
- Calories: 400
- Protein: 35g
- Total Fat: 13g
- Carbohydrates: 37g
- Fiber: 5g
- Sodium: 450mg
This stir-fry is a great balance of lean protein, complex carbs, and fresh vegetables. Adjust the seasoning to your taste and feel free to swap in your favorite veggies. Enjoy!
