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.

1 cup (250 mL) 15-minute brown rice

1 small onion, diced

2 cups (500 mL) beef broth

1 tsp (5 mL) garlic powder

1 tsp (5 mL) dried onion flakes or onion powder

1 cup (250 mL) frozen peas, thawed

1 lb (500 g) lean ground beef

3 cups (750 mL) mixed frozen Asian veggie mix

1/2 tsp (2 mL) garlic powder

3 tbsp (45 mL) soy sauce

3 tbsp (45 mL) honey

1 tbsp (15 mL) cornstarch

1 tbsp (15 mL) Worcestershire sauce

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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