Description
Simple Asian Style Stir-Fry with brightly colored vegetables, meat, and rice.
Ingredients
- FOR THE SAUCE:
- 6 Tablespoons Broth (any Kind) Or Water
- 2 Tablespoons Soy Sauce
- 1 teaspoon Cornstarch
- 2 teaspoons Orange Juice
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Sesame Oil
- FOR THE STIR-FRY:
- 2 cups Rice, Cooked According To Package Instructions
- 3 Tablespoons Canola Oil
- 2 cups Bell Peppers, Chopped
- 1 cup Grated Carrots
- 2 cloves Garlic, Minced
- 2 teaspoons Sesame Seeds
- 2 teaspoons Dried Basil Leaves
- 1 pound Flank Steak (or Chicken, Whichever You Desire), Cut Up Into Small Pieces
- Salt And Black Pepper
Preparation
In a small bowl, mix sauce ingredients. Set aside.
In a rice cooker or pot, follow cooking instructions to cook rice.
Meanwhile, in a wok, heat canola oil over high heat. Once heated, add chopped bell peppers, grated carrots, and any additional vegetables if desired. (Note: Oil will be extremely hot and oil may start popping once vegetables are added.) Cook until vegetables are tender and lightly browned, about 3–5 minutes.
Reduce heat to medium. Add minced garlic, sesame seeds, and dried basil. Stir for a couple minutes, until fragrant.
Add in beef or chicken pieces, salt and pepper, and cook until done (until no longer pink). Pour in sauce mixture and mix everything together.
Serve meat and vegetable mixture over rice. Feel free to add more soy sauce, sesame oil, hot sauce or other spices if desired. Enjoy!
