Beef and Vegetable Stir-Fry with Brown Rice

Ingredients

• 200g lean beef sirloin, thinly sliced
• 3/4 cup cooked brown rice
• 1 red bell pepper, sliced
• 150g snap peas
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp cornstarch

Method

1. Heat sesame oil in a wok or large pan over high heat. Stir-fry beef for 2-3 minutes until cooked through (71°C/160°F for ground beef or 63°C/145°F for whole cuts); remove and set aside.
2. Add bell pepper and snap peas; stir-fry for 3 minutes until tender-crisp.
3. Return beef to pan. Add soy sauce, garlic, ginger, and cornstarch mixed with 2 tbsp water.
4. Toss everything together for 1 minute until sauce thickens.
5. Serve over warm brown rice.