Flavorful Beef Stir-Fry
Description
Peas, water chestnuts, chinese cabbage, and bok choy pack this beef stir-fry with flavor, crunch, and color. An easy and flavorful sauce is made with soy sauce, white wine, and ginger.
Ingredients
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2 cups brown rice
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4 cups water
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2 tablespoons cornstarch
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2 teaspoons white sugar
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6 tablespoons soy sauce
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1/4 cup white wine
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1 tablespoon minced fresh ginger
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1 pound boneless beef round steak, cut into thin strips
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1 tablespoon vegetable oil
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3 cups broccoli florets
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2 carrots, thinly sliced
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1 (6 ounce) package frozen pea pods, thawed
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2 tablespoons chopped onion
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1 (8 ounce) can sliced water chestnuts, undrained
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1 cup Chinese cabbage
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2 large heads bok choy, chopped
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1 tablespoon vegetable oil
Directions
1
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.
2
Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3
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.
4
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.