Lean Beef Stir-Fry with Brown Rice
Lean Beef Stir-Fry with Brown Rice
Ingredients
For the Brown Rice
- 1 1/2 cups brown rice, uncooked
- 3 cups water
- 1/2 teaspoon salt
For the Lean Beef Stir-Fry
- 1 1/4 pounds lean sirloin steak, thinly sliced against the grain
- 1 tablespoon olive oil
- 3 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and julienned or thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup snap peas
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
Instructions
- 1
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.
⏱️ 45 min
- 2
Prepare the Beef: While the rice cooks, pat the thinly sliced sirloin steak dry with paper towels. This helps achieve a better sear.
⏱️ 5 min
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 6 min - 6
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.
⏱️ 3 min
- 7
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.
⏱️ 6 min
- 8
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.
⏱️ 2 min
- 9
Serve: Serve the lean beef stir-fry immediately over the cooked brown rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lean Beef Stir-Fry with Brown Rice
Ingredients
For the Brown Rice
- 1 1/2 cups brown rice, uncooked
- 3 cups water
- 1/2 teaspoon salt
For the Lean Beef Stir-Fry
- 1 1/4 pounds lean sirloin steak, thinly sliced against the grain
- 1 tablespoon olive oil
- 3 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and julienned or thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup snap peas
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
Instructions
- 1
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.
⏱️ 45 min - 2
Prepare the Beef: While the rice cooks, pat the thinly sliced sirloin steak dry with paper towels. This helps achieve a better sear.
⏱️ 5 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 6 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 6 min - 8
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.
⏱️ 2 min - 9
Serve: Serve the lean beef stir-fry immediately over the cooked brown rice.
⏱️ 1 min