YOUR SOLIN GENERATED RECIPE
Lean Beef and Vegetable Stir-Fry with Steamed Brown Rice
A vibrant stir-fry featuring tender slices of lean beef, crisp bell peppers, snow peas, and carrots, all tossed in a fragrant garlic-ginger sauce. Served atop perfectly steamed brown rice and finished with a drizzle of toasted sesame oil, this dish is a balanced, tasty meal that supports your nutritional goals.
INGREDIENTS
6 ounces Lean Beef Sirloin
1/2 cup Mixed Bell Peppers (chopped)
1/2 cup Snow Peas
1 small Carrot (sliced)
1/2 cup Steamed Brown Rice
1 teaspoon Sesame Oil
1 tablespoon Reduced Sodium Soy Sauce
1 clove Garlic, minced
1 teaspoon Fresh Ginger, minced
1 Green Onion (for garnish)
PREPARATION
Slice the lean beef sirloin into thin strips against the grain.
Prepare a marinade by combining the reduced sodium soy sauce, minced garlic, and minced ginger in a small bowl.
Toss the beef slices in the marinade and let them sit for at least 10 minutes.
While marinating, chop the mixed bell peppers, slice the carrot, and trim the snow peas.
Heat the sesame oil in a large nonstick skillet or wok over medium-high heat.
Add the marinated beef strips to the skillet and stir-fry for 2-3 minutes until just browned.
Add the vegetables to the skillet and continue to stir-fry for another 3-4 minutes until they are crisp-tender.
Meanwhile, steam the brown rice until heated through if it isn’t pre-cooked.
Plate the steamed brown rice, top with the beef and vegetable stir-fry, and garnish with sliced green onion.
Serve immediately and enjoy your healthy, balanced dinner.