Ingredients
4
4 servings
- •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
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.
Nutritional Facts
Per 4 servings
- Calories: 665
- Carbohydrate: 105g
- Fat: 14g
- Fiber: 12g
- Protein: 31g
- Sugar: 12g
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