1 minute read
Spicy Beef, Mushroom, and Edamame Stir Fry with Brown Rice
Ingredients
Calories: 520 Total Fat: 20g S. Fat 4g Carbs: 55g Fiber 8g Protein: 33g
3 cups Brown Rice, Cooked 3 cups Shelled Edamame ¼ tsp Kosher Salt 1/8 tsp Baking Soda 1/8 tsp Kosher Salt 1/3 oz Cornstarch ½ cup Water
1. Cook rice according to package directions. Reserve. Season edamame with ¼ tsp salt. Reserve. 2. Combine baking soda, 1/8 tsp salt, cornstarch, water, 2 ½ Tbsp canola oil, and soy sauce to make marinade. Cut flank steak into
2 ½ Tbsp Canola Oil 2/3 oz Low Sodium Soy Sauce 1 lb, 5 oz Beef Flank Steak 1 ½ tsp Canola Oil 1 ½ tsp Sesame Seeds 1 oz Garlic Cloves, Minced ½ oz Fresh Ginger, Minced 3 Tbsp Canola Oil 1 ½ tsp Crushed Red Pepper 6 oz Shiitake Mushrooms, Sliced 12 oz Green Bell Peppers, Sliced 12 oz Red Bell Peppers, Sliced 12 oz Yellow Onions, Sliced 2 Tbsp Scallions, Sliced 1/3 cup, 2 tsp Sweet Chili Sauce
Process
angled tiles, 3” long by 1” wide by 1/8” thick. Combine marinade and beef in a bowl. Allow beef to absorb marinade for 20 minutes. 3. Heat 1 ½ tsp canola oil over medium heat in a sauté pan or wok. Remove flank steak from marinade and add to pan. Stir constantly until meat is cooked, about 5 to 7 minutes or until internal temperature reaches 145 F. Reserve. 4. Toast sesame seeds until fragrant. In a skillet or wok, heat 3 Tbsp oil over high heat. Add ginger, garlic, and crushed red pepper.
Sauté until golden brown. Add onions, mushrooms, green and red peppers and cook until tender. Add beef and edamame and toss until heated through. 5. For each plate, serve ½ cup brown rice and 2 cups stir fry. Drizzle with 1 Tbsp sweet chili sauce. Garnish with sesame seeds and scallions. Makes 6 servings.
