1/1 Photo of Vegetable and Beef Stir-Fry With Brown Rice
From Good Food Magazine, September 1986.
My Private Note
Units: US | Metric
- 1 cup brown rice
- 1 lb flank steak
- 3 tablespoons peanut oil
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 3 large scallions, cut diagonally into 1-inch slices
- 4 ounces snow peas, trimmed
- 1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick
- 1 small red bell pepper, seeded cut into 1/4-inch strips
- 1/2 teaspoon hot red pepper flakes
- 1Cook rice according to package directions.
- 2Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
- 3Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
- 4Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
- 5Serve beef stir-fry with brown rice.
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Nutritional Facts for Vegetable and Beef Stir-Fry With Brown Rice
Serving Size: 1 (301 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 520.7
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 5.9 g
- Cholesterol 46.4 mg
- Sodium 326.9 mg
- Total Carbohydrate 49.0 g
- Dietary Fiber 3.8 g
- Sugars 8.1 g
- Protein 30.2 g