Beef Stir-Fry with Mixed Vegetables and Brown Rice

Ingredients

• Lean beef strips 130 g
• Broccoli 50 g
• Carrots 50 g
• Bell peppers 50 g
• Brown rice (cooked) 100 g
• Olive oil 1 tbsp
• Low-sodium soy sauce 1 tsp

Method

1. Prepare the ingredients. Wash all the vegetables thoroughly. Cut broccoli into small florets, peel and julienne the carrots, and slice the bell peppers into thin strips. Set aside. Also, measure out the cooked brown rice and lean beef strips.
   Tip: Cut vegetables into similar sizes for even cooking.
2. Heat the pan and oil. Place a large non-stick frying pan or wok on medium-high heat. Once hot, add 1 tablespoon of olive oil and swirl to coat the surface evenly.
   Tip: Make sure the pan is hot before adding oil to prevent sticking.
3. Cook the beef strips. Add the lean beef strips to the hot pan in a single layer. Let them sear without stirring for about 1-2 minutes to develop a nice brown color, then stir and cook for another 1-2 minutes until the beef is browned and cooked through.
   Tip: Avoid overcrowding the pan to ensure the beef browns properly.
4. Add the vegetables. Add the broccoli, carrots, and bell peppers to the pan with the beef. Stir-fry everything together for about 4-5 minutes until the vegetables are tender-crisp but still vibrant in color.
   Tip: Keep stirring frequently to cook the vegetables evenly and prevent burning.
5. Add soy sauce and mix. Pour 1 teaspoon of low-sodium soy sauce over the beef and vegetables. Stir well to combine and cook for another 1 minute to let the flavors meld.
   Tip: Add soy sauce at the end to preserve its flavor.
6. Serve with brown rice. Place the cooked brown rice on a plate or bowl. Spoon the beef and vegetable stir-fry on top or alongside the rice. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds if desired for extra flavor.

Pro tips

• To save time, cook the brown rice in advance and store it in the fridge.
• Use a wok or large frying pan for better heat distribution when stir-frying.