Cooking Instructions
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Step 1
Peel and finely chop
Fresh Ginger (1 Tbsp)
. Roughly chop
Garlic (1 clove)
. Thinly slice
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
into 1/2 inch slices. Cut the
Roma Tomato (1)
into 6 wedges, discarding the core.
Step 2
Over medium-high heat, bring 1 cup of water to a boil in a small sauce pot. Add the
Brown Rice (2/3 cup)
and stir. Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and fluff with a fork.
Step 3
Pat dry
Flank Steak (14 oz)
. Slice against the grain into 1/2 inch pieces. Place in a bowl and add
Tamari Soy Sauce (2 Tbsp)
,
Granulated Sugar (1/2 Tbsp)
,
Sesame Oil (1 Tbsp)
,
Hoisin Sauce (1/2 Tbsp)
, and
Ground Black Pepper (1/4 tsp)
. Coat to combine.
Step 4
In a sauté pan over medium high heat, add
Olive Oil (1 Tbsp)
. When hot, add flank steak in a single layer and cook for 1 minute on each side. Transfer to a plate.
Step 5
In the same pan, add
Sesame Oil (1 Tbsp)
. When hot, add red and yellow bell pepper, ginger, garlic and sauté for 4-5 minutes or until crispy tender.
Step 6
Add Roma tomatoes, and remaining
Granulated Sugar (1/2 Tbsp)
. Cook for 3-4 minutes.
Step 7
Return beef to the pan and add
Hoisin Sauce (1/2 Tbsp)
,
Tamari Soy Sauce (2 Tbsp)
, and
Ground Black Pepper (1/4 tsp)
.
Step 8
Add rice to a plate and top with the beef stir fry. Serve and enjoy!
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