What you'll be getting:

Steak Stir-Fry

Per Serving

5 oz sirloin steak strips

125 g veggies (cabbage, onions, broccoli, red peppers, carrots)

1/4 c quick-cook brown rice

1/3 stir-fry sauce  (avocado oil, gluten-free soy sauce, tahini, homemade plum jam, ginger, chili flakes, nutritional yeast, rice wine vinegar, cornstarch)  

1 t avocado oil​

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. 

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

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 it begins to thicken and then 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.

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

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

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