• 2 cups brown rice
  • 4 cups water
  • 2 tablespoons cornstarch
  • 2 teaspoons white sugar
  • 6 tablespoons soy sauce
  • ¼ cup white wine
  • 1 tablespoon minced fresh ginger
  • 1 pound boneless beef round steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 3 cups broccoli florets
  • 2carrots, thinly sliced
  • 1 (6 ounce) package frozen pea pods, thawed
  • 2 tablespoons chopped onion
  • 1 (8 ounce) can sliced water chestnuts, undrained
  • 1 cup Chinese cabbage
  • 2 large heads bok choy, chopped
  • 1 tablespoon vegetable oil
  • Directions

  • Step 1

    Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.


  • Step 2

    Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.

  • Step 3

    Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.

  • Step 4

    In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

  • Editor's Note:

    Try using apple juice or water instead of white wine.

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