Rainbow Beef Stir-Fry

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Rainbow Beef Stir-Fry

The colours alone could knock this one out of the park, but the sweet, savoury and somewhat exotic flavours carry it the extra mile. This is a fantastic dish for any occasion, any time of year.

Ingredients

1 cup (250 mL) 15-minute brown rice1 small onion, diced2 cups (500 mL) beef broth1 tsp (5 mL) garlic powder1 tsp (5 mL) dried onion flakes or onion powder1 cup (250 mL) frozen peas, thawed1 lb (500 g) lean ground beef3 cups (750 mL) mixed frozen Asian veggie mix1/2 tsp (2 mL) garlic powder3 tbsp (45 mL) soy sauce3 tbsp (45 mL) honey1 tbsp (15 mL) cornstarch 1 tbsp (15 mL) Worcestershire sauce

Directions

In a medium-sized saucepan mix together rice, onion, broth, garlic powder and onion powder. Bring to a boil over high heat. Reduce to low and cover with a tight-fitting lid. Cook for 15 minutes or until all liquid has been absorbed. Remove from heat, mix in peas, cover and let stand for 10 minutes.

Meanwhile, in medium nonstick skillet cook ground beef over medium-high heat for 8 minutes, breaking the beef apart with the back of a wooden spoon. Mix in frozen vegetables and cook for 2 minutes.

In a small bowl whisk together garlic powder, soy sauce, honey, cornstarch and Worcestershire sauce. Pour into the skillet. Cook stirring for 3 minutes or until sauce is bubbling and thickens.

Add beef and vegetable mixture to rice, serve and enjoy!

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