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Beef, Snow Pea & Shiitake Stir-Fry w/brown rice
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: CE Mar 11 @ 46
1 cup | brown rice |
12 oz. | top sirloin beef, trimmed of visible fat and sliced 1/2" |
1/4 t | salt |
1 t | Chinese 5-spice powder |
1/4 c | tamari soy sauce |
2 t | tapioca starch |
1 T | coconut oil, divided |
1 T | honey |
2 c | sugar snap peas,, (or snow peas), trimmed |
2 c | shiitake mushrooms, stems removed |
2 cloves | garlic, thinly sliced |
2 t | minced ginger root |
Cook rice. Combine beef, salt, and spice in med bowl. In a sm bowl, whisk honey, soy sauce, tapioca starch, 1/4 c water. Heat 1.5 t oil in skillet on med-hi. Cook beef for 30 seconds-1min; remove and set aside. Add remaining oil and cook peas, mushrooms, garlic, ginger, and saute, 2-3 mins until peas are tender and crisp. Remove and combie w/beef.
Heat soy sauce mix in skillet until reduced, about 15-30 seconds. Toss into beef mix. Serve over rice.
Nutritional information: 1.5 cup serving: Calories: 365; Fat: 8g; Sat: 4g; Carb: 24g; Fib: 3g; Sugar: 7g; Prot: 24g; Na: 567mg; Chol: 45mg.
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