Beef Stir Fry
Beef Stir Fry over fluffy brown rice is great any night of the week. A fast, easy, and healthy stir fry bowl that will fill you up without weighing you down.
Equipment
- 2 Qt. Saucepan
- Wok or large skillet
Ingredients
Rice
- 1 cup brown rice
- 2½ cups chicken broth
- 1 tsp salt
- 1 tbsp butter
Sauce
- 3 tbsp hoisin
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp dijon mustard
- 1 tsp fresh ginger, grated
- 2 cloves garlic, grated
- 1 tsp sesame oil
- ¼ cup vegetable oil
Stir Fry
- 1 lb beef thinly sliced
- 4 head baby bok choy or 1 regular head of bok choy
- 1 red bell pepper, sliced thinly
- 1 tbsp vegetable oil
Toppings
- 2 scallions, sliced
- ¼ cup peanuts, rough chopped for topping
- ¼ cup parsley, rough chopped for topping
- sesame seeds for topping
Slurry
- 2 tsp cornstarch
- 2 tbsp water
Instructions
Rice
- Pour chicken broth, salt, and butter into a 2 Qt. saucepan, heat to boiling over medium high heat
- Add brown rice, stir briefly so it doesn't clump. Bring back to a boil, cover and reduce heat to medium low.
- Cook for 50-60 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside while stir fry finishes cooking.
Sauce
- Stir together all sauce ingredients in a medium bowl and set aside.
Stir Fry Ingredients
- Prepare all ingredients, lighly coat bok choy in sauce, set aside and then add meat to the sauce.
- 5-10 minutes before the rice is finished cooking heat the wok or skillet over medium high heat and add vegetable oil
- When oil is almost smoking, add bok choy, turn when just beginning to char and add meat in the sauce. When the meat is no longer pink, add bell peppers and stir frequently.
- Cook until vegetables are tender, about 5-7 minutes
- If the sauce is runny, mix a slurry of cornstarch and water in a small bowl and add to the pan, make sure the sauce comes up to a boil and cook until thickened to your desired consistency.
- Serve stir fry ingredients over brown rice and top with scallions, parsley, peanuts, and sesame seeds
Notes
Give the rice plenty of time, allow at least 60 minutes, keep checking it and make sure it's tender and fluffy. Undercooked brown rice is so disappointing. All the stir fry prep and cooking can be completed in the last 15-20 minutes of the rice cook time. OR if the rice is done, it can sit while the rest of the dish is cooked, just re-fluff before serving.