Beef and Vegetable Stir-fry with Brown Rice

Ingredients

• Lean beef strips 4 oz
• Mixed vegetables (bell pepper, broccoli, carrot) 1.5 cups
• Brown rice, cooked 1 cup
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Wash and chop the mixed vegetables into bite-sized pieces. If your beef strips are not pre-cut, slice them thinly against the grain to keep them tender. Measure out the soy sauce and olive oil.
   Tip: Cut vegetables uniformly so they cook evenly.
2. Heat the Pan. Place a large non-stick skillet or wok on medium-high heat. Add the olive oil and let it heat until shimmering but not smoking, about 1 minute.
   Tip: Use a spatula to swirl the oil around the pan for even coverage.
3. Cook the Beef. Add the beef strips to the hot pan in a single layer. Let them sear without moving for about 1-2 minutes to develop a nice brown color. Then stir-fry for another 1-2 minutes until the beef is mostly cooked through.
   Tip: Avoid overcrowding the pan to get a good sear on the beef.
4. Add Vegetables. Add the chopped mixed vegetables to the pan with the beef. Stir-fry everything together for about 4-5 minutes until the vegetables are tender-crisp but still vibrant and slightly crunchy.
   Tip: Keep stirring constantly to prevent burning and ensure even cooking.
5. Add Soy Sauce and Combine. Pour the soy sauce over the beef and vegetables. Stir well to coat everything evenly. Cook for another 1 minute to let the flavors meld.
   Tip: Taste and add a little more soy sauce if you prefer a stronger flavor.
6. Serve with Brown Rice. Scoop the cooked brown rice onto a plate or bowl. Top with the beef and vegetable stir-fry. Serve immediately while hot.
   Tip: Fluff the brown rice with a fork before serving to keep it light and separate.

Pro tips

• Use a high heat and a well-heated pan for the best stir-fry results.
• Cut all ingredients before starting to cook to keep the process smooth and quick.