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Cook the Brown Rice: In a medium saucepan, combine brown rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

Prepare the Beef: While the rice cooks, pat the thinly sliced sirloin steak dry with paper towels. This helps achieve a better sear.

Prepare Vegetables: Chop broccoli into florets, slice the bell pepper, julienne the carrots, slice the yellow onion, mince the garlic, and grate the fresh ginger.

Make the Stir-Fry Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), cornstarch, water, and sesame oil until smooth. Set aside.

Cook the Beef: Heat the olive oil in a large skillet or wok over medium-high heat until shimmering. Add half of the beef in a single layer and cook for 2-3 minutes per side until browned. Remove to a plate. Repeat with the remaining beef.
Sauté Aromatics and Harder Vegetables: Add a splash more oil to the skillet if needed. Add the minced garlic, grated ginger, sliced yellow onion, and julienned carrots. Stir-fry for 2-3 minutes until fragrant and slightly tender-crisp.

Add Remaining Vegetables: Add the broccoli florets and bell pepper slices to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender-crisp. Add the snap peas and stir-fry for 1-2 minutes more.

Combine and Sauce: Return the cooked beef to the skillet with the vegetables. Give the stir-fry sauce a quick whisk again, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

Serve: Serve the lean beef stir-fry immediately over the cooked brown rice.


Cook the Brown Rice: In a medium saucepan, combine brown rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

Prepare the Beef: While the rice cooks, pat the thinly sliced sirloin steak dry with paper towels. This helps achieve a better sear.

Prepare Vegetables: Chop broccoli into florets, slice the bell pepper, julienne the carrots, slice the yellow onion, mince the garlic, and grate the fresh ginger.

Make the Stir-Fry Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), cornstarch, water, and sesame oil until smooth. Set aside.

Cook the Beef: Heat the olive oil in a large skillet or wok over medium-high heat until shimmering. Add half of the beef in a single layer and cook for 2-3 minutes per side until browned. Remove to a plate. Repeat with the remaining beef.
Sauté Aromatics and Harder Vegetables: Add a splash more oil to the skillet if needed. Add the minced garlic, grated ginger, sliced yellow onion, and julienned carrots. Stir-fry for 2-3 minutes until fragrant and slightly tender-crisp.

Add Remaining Vegetables: Add the broccoli florets and bell pepper slices to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender-crisp. Add the snap peas and stir-fry for 1-2 minutes more.

Combine and Sauce: Return the cooked beef to the skillet with the vegetables. Give the stir-fry sauce a quick whisk again, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

Serve: Serve the lean beef stir-fry immediately over the cooked brown rice.
