Beef Stir-Fry with Brown Rice and Mixed Vegetables

Ingredients

• Lean beef strips 5 oz
• Brown rice, cooked 1.5 cups
• Mixed stir-fry vegetables 1.5 cups
• Soy sauce 1 tbsp
• Olive oil 1 tsp

Method

1. Prepare Ingredients. Gather all your ingredients. Make sure the lean beef strips are thawed if frozen. Wash and chop the mixed vegetables if not pre-cut. Measure out the cooked brown rice and soy sauce.
   Tip: Using pre-cut vegetables saves time and effort, especially for beginners.
2. Heat the Pan. Place a large non-stick frying pan or wok on medium-high heat. Add 1 teaspoon of olive oil and let it heat until shimmering but not smoking.
   Tip: To check if the oil is hot enough, flick a small drop of water into the pan. If it sizzles, it’s ready.
3. Cook the Beef. Add the lean beef strips to the hot pan in a single layer. Let them cook without stirring for about 2 minutes to get a nice sear. Then stir and cook for another 2-3 minutes until the beef is browned and cooked through.
   Tip: Avoid overcrowding the pan to allow the beef to brown properly instead of steaming.
4. Add Vegetables. Add the mixed stir-fry vegetables to the pan with the beef. Stir frequently and cook for 3-4 minutes until the vegetables are tender-crisp.
   Tip: Keep stirring to cook the vegetables evenly and maintain their crunch.
5. Add Soy Sauce. Pour 1 tablespoon of soy sauce over the beef and vegetables. Stir well to coat everything evenly. Cook for another 1 minute to let the flavors blend.
   Tip: Taste and adjust seasoning if needed, but soy sauce usually provides enough saltiness.
6. Serve with Brown Rice. Spoon the cooked brown rice onto a plate or bowl. Top with the beef and vegetable stir-fry. Serve immediately while hot.
   Tip: Fluff the rice with a fork before serving for a light texture.

Pro tips

• To save time, cook brown rice in advance and store in the fridge for up to 3 days.
• Use a wok or large pan to give the stir-fry plenty of space for even cooking.