Beef And Vegetable Stir Fry With Jasmine Rice

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  • 1 cup Jasmine Rice
  • 1.5 pound Top Sirloin Steak - cut into 2 inch strips
  • 2 tablespoon Corn - starch
  • 2 tablespoon Sesame Oil
  • 1 Red Bell Pepper - thinly sliced
  • 2 tablespoon Fresh Ginger - grated
  • 2 tablespoon Green Onion - sliced, green parts only
  • 0.75 cup Green Beans - fresh chopped
  • 1 medium Carrot - chopped
  • 0.25 cup Tamari - wheat free
  • 0.13 teaspoon Sea Salt
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Freshly Ground Black Pepper
  • Cook the jasmine rice according to package instructions.
  • In a small bowl, toss the meat with the corn starch (this helps the meat brown). Heat a medium sized skillet over medium high heat and heat the sesame oil. Add the coated meat and pepper, ginger and green onions and saute for 4-5 minutes. Remove the meat and peppers, leaving the rest of the ingredients in the pan and set aside.
  • Add the remaining vegetables to the pan pour in the tamari and vinegar, cover and reduce heat to a simmer. Cook for 8-10 minutes. Remove the lid and add the meat mixture back into the pan. Divide among 4 servings, over ½ cup cooked jasmine rice.
We recommend using our hoisin sauce with this recipe by using 1/8 cup hoisin sauce and 1/8 cup wheat free tamari. You may replace the tamari with coconut aminos.
We are using the cornstarch in this recipe to help the meat brown. You may replace this with arrowroot. You may also leave it out altogether.


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