What you'll be getting:

Ginger Beef with Broccoli and Boy Choy

Per Serving

125 g striploin steak (tossed in minced ginger, liquid aminos, and avocado oil) 

125 g veggies (bok choy, broccoli, onions) 

1/4 c quick cook brown rice (with salt) 

2 T seasoning sauce (liquid aminos, minced ginger, ginger juice, rice vinegar, brown sugar, nutritional yeast, chilies) 

 

Equipment needed:  1 pot of water, 1 large wok or pan

Start boiling a pot of water, you don't need to measure the water as you will be draining it like you would pasta. Just make sure you have at least 3 times the amount of water as you have rice.  When the water comes to a boil, add the rice. 

After 3-5 minutes, add the veggies.

When the timer for the rice finishes, drain. 

Set a timer for 10 minutes. Larger servings may need up to 12 minutes. 

After you have set the timer for the rice, start heating up the pan for the beef. Once it is hot, add the beef. Cook on high heat for 3-5 minutes. 

Cook until the broccoli begins to soften, then add the sauce and remove from heat. 

Plate up the rice when all excess liquid has been absorbed into the rice. Top with the beef and veggies. From start to finish this dinner takes less than 15 minutes. Enjoy. 

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

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