|© Marcy Can Cook|
1 small zucchini, quartered and sliced
1 small head of broccoli, cut into florets
1 8oz package of mushrooms, sliced
olive oil for frying
Green onion, chopped
Red pepper flakes, optional
1/2 c. soy sauce
3 T. rice wine vinegar
1/4 c. brown sugar
2 T. Cornstarch
2 T. Minced Fresh Ginger
1 clove garlic, smashed
a few drops of red chili oil
1 c. jasmine rice
2 c. water
1 T. chicken bouillon, granular
Prep vegetables first. Cut steak into thin strips with a super sharp knife.
In a 4 qt. pot, combine rice, water and bouillon. Bring just to a boil. Reduce heat and cover pot. Cook 15 minutes on low heat. Then remove from heat and allow to sit while you prepare the rest of the food.
Combine sauce ingredients in a small bowl. Set aside.
Heat olive oil one medium heat in a large skillet, add beef and cook until done. Remove to a large bowl and cover with combined sauce, stir well to coat. Add onion, peppers, saute for a minute or two. Add a little water (2 T.) and add all the vegetables to the skillet. Cover skillet and allow to steam for 3-4 minutes until broccoli and zucchini are slightly soft. Add the beef back to the skillet along with the sauce it's been sitting in. Stir beef in with vegetables and cook 2-3 minutes until the sauce starts to thicken.
Sprinkle with chopped green onion and red pepper flakes, if desired.