Today’s
recipe is all about convenience! A stirfry is a great idea when you have a mishmash
of vegetables that might either be going bad soon or left over from another
meal. The ingredients I used are the ones that I had in my fridge, so feel free
to add in or leave out anything. Be creative with this, remember cooking is
supposed to be fun!
Now on
to the nutritional value per serving:
-
Brown rice – 107 cal
-
Onion – 16 cal
-
Green bell pepper – 7 cal
-
Tomato – 6 cal
-
Steak strips – 116 cal
-
Broccoli – 14 cal
-
Carrots-
14 cal
-
Olive oil-
39 cal
-
Sweet and Sour stirfry sauce – 80 cal
-
Seasoning (salt, pepper, basil, parsley flakes,
garlic) – 17 cal
Total Calories: 416 cal per
serving
Now on
to the recipe:
1.
First begin cooking rice according to package instructions. For some products
rice may cook for up to 40 minutes, for others it may be less. For my rice I cooked
it on low heat for 35-40 minutes.
2.
Chop up onion, green bell pepper and tomatoes.
3. Add
in frozen vegetables to cook first. If you are not using frozen vegetables you
can skip this step.
4. Once
vegetables are partially thawed, drain any excess water from the skillet.
5. Add
1 Tbsp of olive oil into the skillet.
6. Add
the chopped onion, green bell peppers and tomatoes and cook on medium heat for
about 15 minutes.
7.
Meanwhile, cook the steak strips (or whatever type of meat) over medium heat in
a separate skillet for about 10 minutes or until you can’t see any more red!
8. Once
the steak is fully cooked drain any grease into the sink.
9. Add
the steak to the skillet of vegetables.
10. Let
cook together on medium heat for about 5 minutes.
11. Don’t
forget to check on your rice!
12.
Finally add 1/2 cup of the Sweet and Sour stirfry sauce (or any sauce of your
choice) to the skillet.
13. Let
cook for another 5 minutes.
14. Once
sauce if fully heated take off medium heat.
15.
Serve by putting a spoonful of rice onto the plate and then smother the rice
with the vegetable and steak stirfry!
Leave a comment below and let meknow how this recipe turned out for you! Pros and cons graciously accepted :)
Steak
Stirfry
Serving
Size: 4
Prep
time: 10 minutes
Cook
time: 20-40 minutes
Total
Time: 45 minutes
Ingredients:
-
1 cup Brown rice
-
½ Onion
-
1 Green Bell Pepper
-
1 cup Steak Strips
-
1 medium tomat
-
1 cup broccoli (frozen or fresh)
-
1/2 cup carrots (frozen or fresh)
-
1 Tbsp Olive oil
-
1/2 cup Sweet and Sour stirfry sauce
-
Basil
-
Parsley Flakes
-
Garlic
-
Salt
-
Pepper
Directions:
1. First begin cooking rice according to package instructions. For some products rice may cook for up to 40 minutes, for others it may be less. For my rice I cooked it on low heat for 35-40 minutes.
2. Chop up onion, green bell pepper and tomatoes.
3. Add in frozen vegetables to cook first. If you are not using frozen vegetables you can skip this step.
4. Once vegetables are partially thawed, drain any excess water from the skillet.
5. Add 1 Tbsp of olive oil into the skillet.
6. Add the chopped onion, green bell peppers and tomatoes and cook on medium heat for about 15 minutes.
7. Meanwhile, cook the steak strips (or whatever type of meat) over medium heat in a separate skillet for about 10 minutes or until you can’t see any more red!
8. Once the steak is fully cooked drain any grease into the sink.
9. Add the steak to the skillet of vegetables.
10. Let cook together on medium heat for about 5 minutes.
11. Don’t forget to check on your rice!
12. Finally add 1/2 cup of the Sweet and Sour stirfry sauce (or any sauce of your choice) to the skillet.
13. Let cook for another 5 minutes.
14. Once sauce if fully heated take off medium heat.
15. Serve by putting a spoonful of rice onto the plate and then smother the rice with the vegetable and steak stirfry!
Enjoy!
