The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Beef and Broccoli Stir-Fry
Per Serving
5 oz sirloin steak strips
80 g peppers and onions
60 g broccoli
1/3 c quick-cook brown rice
1.5 oz stir-fry sauce (avocado oil, liquid aminos, tahini, homemade plum jam, ginger, chili flakes, nutritional yeast, rice wine vinegar)
1 t coconut oil
pinch of sesame seeds
Equipment needed: 1 pot large enough for the rice, 1 pan (or wok if you have one) for all the other ingredients
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Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice.
Set a timer for 15 minutes.
Once your rice is in the water cooking, start heating up the coconut oil on high heat. It only takes about 5 minutes to cook up the meat and veggies.
When the oil is hot, add the beef.
As it cooks, stir it around with a heat-proof spatula or wooden spoon, to cook it evenly.
Once it looks like it is almost finished cooking (less than a minute), add the onions and peppers. Continue you stir.
When the beef looks fully cooked, add the broccoli. I like to add it a little after the onions and peppers because I don't like overcooked broccoli.
When you notice the broccoli is getting a little soft, add the sauce and remove from the heat. When the timer goes off for the rice, drain and plate up your dinner. I love stir-frys because they are so quick. Finish with a sprinkling of sesame seeds.
From start to finish this dinner takes about 15 minutes. Enjoy.
