Ingredients

2 cups brown rice

4 cups water

2 tablespoons cornstarch

2 teaspoons white sugar

6 tablespoons soy sauce

1/4 cup white wine

1 tablespoon minced fresh ginger

1 pound boneless beef round steak, cut into thin strips

1 tablespoon vegetable oil

3 cups broccoli florets

2 carrots, thinly sliced

1 (6 ounce) package frozen pea pods, thawed

2 tablespoons chopped onion

1 (8 ounce) can sliced water chestnuts, undrained

1 cup Chinese cabbage

2 large heads bok choy, chopped



Directions


Prep   10 m    Cook   1 h   Ready In   1 h 10 m


1.Bring brown rice and water to a boil in a saucepan over high heat.

Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.

2.Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.

3.Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute.

Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes.

Remove from skillet and keep warm.

4.In same skillet, heat 1 tablespoon oil over medium-high heat.

Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium.

Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.