Beef Stir Fry
Stir fries are the best way to use up leftover vegetables. They are also so quick and easy on weeknights and are always a crowd pleaser. Instead of using a store-bought sauce, this recipe uses a homemade sauce full of whole foods.
Ingredients:
| Brown rice | 1 cup | 250 mL |
| Pepper, diced | 1 cup | 250 mL |
| Carrots, chopped | 1 cup | 250 mL |
| Onion, diced | ½ cup | 125 mL |
| Broccoli, chopped | 1 cup | 250 mL |
| Ginger, minced | 1 Tbsp | 15 mL |
| Olive oil | 1 Tbsp | 15 mL |
| Peanut butter, natural | 3 Tbsp | 45 mL |
| Low sodium soy sauce | ¼ cup | 60 mL |
| Rice vinegar | ½ Tbsp | 7.5 mL |
| Maple syrup (or honey) | 1 Tbsp | 15 mL |
| Sesame seed oil | 1 tsp | 5 mL |
| Chili powder | 1 tsp | 5 mL |
| Garlic powder | 1 tsp | 5 mL |
| Olive oil | 1 Tbsp | 15 mL |
| Sirloin steak, cubed | 2 cups | 500 mL |
Directions:
- Cook rice according to package instructions.
- While rice is cooking, heat olive oil in a frying pan over medium-heat. Add vegetables and ginger and sauté for 5 minutes.
- While vegetables are cooking, add the peanut butter, soy sauce, rice vinegar, maple syrup, sesame seed oil, chili powder and garlic powder. Set aside.
- Add cubed steak to the vegetables in the frying pan and sauté for another 5 minutes until the steak is brown on the outside and slightly pink on the inside.
- Add the sauce to the frying pan and sauté for 1-2 minutes, stirring frequently.
- Split the rice four ways and add the vegetable and meat mixture to the bed of brown rice.
- Serve immediately or freeze in individual portions.
Makes 4 servings (271 g /serving). 1 serving = 1 ½ cups
