This super quick and tasty stir-fry has everything we love about take-out. Thin slices of beef and heaps of tender-crisp veggies coated in a delicious, glossy sauce of rice vinegar, brown sugar, soy sauce, garlic, and ginger. Served over a bed of fluffy rice with a sprinkle of sesame seeds.
Contains: Sesame, Soy, Sulphites
Rinse and drain rice in a fine mesh sieve. Add rice and 1 ½ cups (3 cups for 4 servings) salted water to a small pot over high heat. Bring to a boil and reduce heat to low. Cover with a lid and cook for 10-12 minutes, or until grains are tender.
Wash broccoli, bell pepper, green onions, and bird's eye chili. Cut bell pepper in half, remove stem and seeds, and slice into ¼ inch strips. Cut green onions into 1 inch pieces. Cut bird’s eye chili in half, remove stem and seeds, and mince. Wash hands with hot soapy water.
In a small bowl, whisk cornstarch with 2 tbsp. (¼ cup for 4 servings) cold water. Add half of the ginger, half of the garlic, brown sugar, GF soy sauce, and rice vinegar. Whisk well and set aside for Step 5.
Heat a large skillet over medium-high. Drain and pat sliced beef dry on paper towel. Add 1 tbsp. (2 tbsp. for 4 servings) oil to skillet. When hot, add beef, and remaining garlic and ginger. Cook for 3-4 minutes, stirring with a wooden spoon to break meat apart. Cook until meat is no longer pink and meat is at 165°F. Remove beef from skillet and set aside.
Saute Vegetables + Finish Stir Fry
Add onions and bell peppers to hot skillet. Add more oil if needed. Cook for 2-3 minutes or until becoming tender. Add broccoli and bird's eye chili to taste. Cover with a lid and let broccoli cook for about 2 minutes, or until bright green and tender. Stir prepared sauce and cooked beef into skillet. Cook until sauce thickens and coats everything.
Divide rice between serving dishes. Top with stir fry. Garnish with green onions and sesame seeds . Enjoy!