Beef Stir Fry

Prep: 15:00
Total: 40:00

Stir fries are the best way to use up leftover vegetables. They are also so quick and easy on weeknights and are always a crowd pleaser. Instead of using a store-bought sauce, this recipe uses a homemade sauce full of whole foods.

Ingredients:
Brown rice 1 cup  |  250 mL
Pepper, diced 1 cup  |  250 mL
Carrots, chopped 1 cup  |  250 mL
Onion, diced ½ cup  |  125 mL
Broccoli, chopped 1 cup  |  250 mL
Ginger, minced 1 Tbsp  |  15 mL
Olive oil 1 Tbsp  |  15 mL
Peanut butter,
– natural 3 Tbsp  |  45 mL
Soy Sauce,
– Low Sodium ¼ cup  |  60 mL
Rice vinegar ½ Tbsp  |  7.5 mL
Maple Syrup
– or honey 1 Tbsp  | 15 mL
Sesame seed oil 1 tsp  |  5 mL
Chili powder 1 tsp  |  5 mL
Garlic powder 1 tsp  |  5 mL
Olive oil 1 Tbsp  |  15 mL
Sirloin steak, cubed 2 cups  |  500 mL

Directions:

1. Cook rice according to package instructions.

2. While rice is cooking, heat olive oil in a frying pan over medium-heat. Add vegetables and ginger and sauté for 5 minutes.

3. While vegetables are cooking, add the peanut butter, soy sauce, rice vinegar, maple syrup, sesame seed oil, chili powder and garlic powder. Set aside.

4. Add cubed steak to the vegetables in the frying pan and sauté for another 5 minutes until the steak is brown on the outside and slightly pink on the inside.

5. Add the sauce to the frying pan and sauté for 1-2 minutes, stirring frequently.

6. Split the rice four ways and add the vegetable and meat mixture to the bed of brown rice.

7. Serve immediately or freeze in individual portions.

Makes 4 servings (271 g / serving).
1 serving =  1 ½ cups

Adapted From: Nutrition Rx