What you'll be getting:

Beef and Broccoli Stir-Fry

Per Serving

5.5 oz steak (tossed in brown sugar, Thai chili sauce, liquid aminios, ginger) 

120 g veggies (broccoli, cabbage, mushrooms, green onions, bok choy) 

1.5 oz stir fry sauce (avocado oil, gluten-free soy sauce, tahini, homemade plum jam, ginger, chili flakes, nutritional yeast, rice wine vinegar, cornstarch)

1/4 c brown basmati rice

Equipment needed: 1 non-stick pan, 1 pot of water 

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 12 minutes. 

Start heating your oil on high heat in your pan/wok. 

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 finished cooking (about 2 minutes), add the veggies. Continue to stir. 

When you notice the broccoli is getting a little soft, add the sauce and remove from the heat. Stir until some of the moisture has evaporated. When the timer goes off for the rice, drain and plate up your dinner. I love stir-frys because they are so quick.

From start to finish this dinner takes under 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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