I love when I receive my new issue of Cooking Light Magazine in the mail. There are always a ton of great recipies and most of them can be put together really quickly. The recipe that I adapted the recipe below is from the October, 2012 issue. I added and removed a few items from the original recipe and it turned out great. It took all of 25 minutes start to finish, including prep.
Beef, Sugar Snap Pea and Broccoli Bowl
- 1 3.5 oz boil-n-a-bag brown rice
- 1/2 cup low sodium soy sauce
- 1 tbsp cornstarch
- 3 tbsp hoisin sauce
- 1 12 oz boneless sirloin steak, cut into thin strips then cut in half
- 2 tsp canola oil
- 1 large bag frozen broccoli florets
- 1 lb fresh sugar snap peas
- 1/2 red onion, sliced horizontally and thinly
- 1/2 cup water
- 1 tbsp fish sauce
- 2 tsp sesame oil
- sliced green onions for garnish
- Cook rice according to directions.
- While rice is cooking combine soy sauce, hoisin sauce and cornstarch and whisk to combine. Add beef and toss to coat.
- Heat a large skillet over high heat and add oil to pan, swirling to coat. Place the beef in the skillet but use your fingers and shake off excess marinade into the bowl. Reserve that marinade. Cook the beef for 2 minutes or until browned, stirring occasionally. Remove the beef from pan and set aside. Add the broccoli and cook until thawed but not cooked through, then add the next 4 ingredinets through sesame oil to pan and cook until broccoli and peas are crisp-tender. Add the reserved marinade and bring to a boil. Cook 1 minute. Add beef to the pan, cook 1 minute until thoroughly heated.
- Serve stir-fry over rice and garnish with green onions.