Monday, May 18, 2009

Beef and Vegetable stir fry

10 minute brown rice 12 oz beef round steak or lean roast
1 sliced medium bell pepper
1 cup carrot
1 medium Vidalia onion
2 cup mushroom
2 cup sugar snap peas
1/2 cup bamboo shoots
1 cup stir-fry sauce
2 tbsp olive oil
Instructions: Follow the directions off the 10-minute brown rice box and get this going. Cut all vegetables into bite size pieces. Cut mushrooms into quarters. Slice Green pepper into 1/8th inch slices. Slice Carrots into 1/8th inch slices. Slice onion. If you desire them to be cut differently please feel free to do so. Heat Olive oil in Wok on medium high heat. Beef should be cut into 2-inch stripes 1/8 inch thick and 1 inch wide. Add beef to medium hot olive oil. Cook beef until both sides are seared. Spread beef to the outer edge of Wok then add all vegetables starting with the vegetables that take the longest to cook first. In this case 1st. Green pepper, 2nd. carrots, 3rd. Baby sugar snap peas, 4th. mushrooms, & last bamboo shoots Once everything is in the Wok add 1/8 cup of water and Stir fry sauce. Cover for 6 minutes. Do not lift the cover until the 6 minutes are up. There is a steaming process that is cooking this to perfection. Once your 6 minutes are up you are now ready to plate you 15-minute smart meal.
Sevings 2
Points per serving 16
Bon appetite

1 comment:

  1. You need your own show! Isn't this kind of how Rachel Ray got her start? Beautifully detailed pictures!