Stir-Fried Rice with Asian Vegetables and Beef

Ingredients

• Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select

  raw

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Canola oil

  2 tsp or 9g

• Vegetables

  Oriental Stir Fry - Master Choice

  14 oz or 397g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  2 tsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Brown rice

  Long-grain, cooked

  1 ¼ cup or 244g

• Peanuts, Dry Roasted

  Fisher

  2 oz or 56g

Directions

1. 1. Cook the rice, set aside. 2. Meanwhile, in a bowl, combine the steak with 1 tbs of the soy sauce. Toss to mix. Heat a wok or large skillet over high heat. Add the oil. Place the steak in a single layer and cook without stirring, for 1 minute to brown. Cook 1 more minute, stirring once or twice, until all the pink in the meat is gone. With a slotted spoon or tongs, transfer the meat to a clean dish and set aside. Add the frozen vegetables to the pan. Cook over medium heat, stirring constantly, for about 5 minutes, or until the vegetables are tender. 3. Add the ginger and garlic to the pan and stir-fry for 30 seconds. Add the steak, scallions, peanuts, rice, and the remaining 1 tbs soy sauce. Cook, stirring, for about 2 minutes, or until heated through.

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