Ginger-Soy Beef and Veggie Stir-Fry

Name: Ginger-Soy Beef and Veggie Stir-Fry
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 whole Bok Choy; 3 cups Broccoli Florets; 2 cups Brown Rice; 2 whole Carrot; 1 cup Chinese Cabbage; 2 tbsp Cornstarch; 2 tbsp Diced Onion; 1 tbsp Fresh Ginger; 6 oz Snow Peas; 6 tbsp Soy Sauce; 2 tsp Sugar; 1 lb Top Round Steak; 1 tbsp Vegetable Oil; 4 cups Water; 8 oz Water Chestnut; 0.25 cup White Wine

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Comfort-Food

Ginger-Soy Beef and Veggie Stir-Fry pairs tender slices of beef with a medley of crisp broccoli, carrots, pea pods, and bok choy in a glossy soy and white wine sauce kissed with fresh ginger. The balance of savory, lightly sweet flavors and crunchy textures makes it satisfying over nutty brown rice. Serve it for a weeknight dinner when you want something fresh, colorful, and full of flavor.

Prep10 mins
Cook1 hr
Serves4
DifficultyMedium

1

In a saucepan, bring brown rice and water to a boil over high heat. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 45 to 50 minutes.
2

In a small bowl, whisk together cornstarch, sugar, soy sauce, and wine until smooth. Stir in the ginger, then toss the beef in the sauce to coat.
3

Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir the broccoli, carrots, pea pods, and onion for 1 minute. Stir in the water chestnuts, Chinese cabbage, and bok choy; cover and simmer until the vegetables are tender, about 4 minutes. Remove from the skillet and keep warm.
4

In the same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir the beef to your preferred doneness, about 2 minutes per side for medium. Return the vegetables to the skillet; cook and stir until heated through, about 3 minutes. Serve over rice.