Ingredients

• 2 cups brown rice
• 4 cups water
• 2 tablespoons cornstarch
• 2 teaspoons white sugar
• 6 tablespoons soy sauce
• 0.25 cups 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
• 2 carrots , thinly sliced
• 1 , 6 ounce
• 2 tablespoons chopped onion
• 1 , 8 ounce
• 1 cup Chinese cabbage
• 2 large heads bok choy , chopped
• 1 tablespoon vegetable oil

Instructions

1. 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.
2. 2 Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. 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.
4. 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.

Nutrition per serving