Beef with Vegetables Over Rice

By á-16697

This dish cooks up quickly, so make sure to have everything ready before you begin cooking.

Ingredients

• 1/2 pound steak (any type)
• 4 Tablespoons sweet soy sauce (Found at Asian markets)
• 3 cloves garlic, minced
• 1 " ginger root, peeled and grated
• 1 carrot sliced into thin coins
• 1-2 ribs celery cut into 1" pieces
• 1 medium onion cut into small wedges
• 1/2 green bell pepper, cleaned and seeded, cut into 1" pieces
• 1/2 red bell pepper, cleaned and seeded, cut into 1" pieces
• 1 handful of snow peas cleaned, stems removed
• 3 Tablespoons toasted sesame oil (corn or canola will work in a pinch)
• 1-1/2 cups beef broth
• 2-3 Tablespoons cornstarch
• 1/4 cup cold water
• hot cooked rice

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Prepare rice. Cooking time for meat and vegetables is only 10-15 minutes so plan accordingly to have your rice ready at about the same time.

Slice steak into thin slices cutting against the grain and place in bowl. Pour soy sauce over slices and mix. Cover and let marinate while you prepare the rest of the ingredients.

Once all ingredients are prepared, In a large wok or pot, heat oil and stir-fry the meat until no longer pink. Add garlic and ginger root and cook about 1 minute. Remove meat and as much of the garlic as possible from pan. Add remaining vegetables to pan and stir-fry about 1 to 2 minutes. Add beef broth and bring to a boil. Cook at a boil for about 5 minutes until vegetables are tender.

Stir cornstarch mixture and slowly add to vegetables, stirring constantly until thickened. Add meat mixture back into pan and heat through.

Serve hot over cooked rice.