Ingredients:
1 1/2 cups onions, cut in half and sliced
1 1/2 cups red bell peppers, sliced in to 2 inch lenghts
1 1/2 cups green onions, biased cut
3 garlic cloves, minced
1/2 cup carrots, sliced
1/2 lb lean beef, sliced into thin strips
1/4 teaspoon chili flakes
1/4 cup oyster sauce
3/4 cup low sodium chicken broth
1 teaspoon canola oil
1/2 teaspoon salt
1 1/2 cups brown rice
3 cups water
1 bay leaves
1/2 teaspoon salt
Directions:
place water, rice, bay leaf and 1/2 tsp salt in medium saucepan, heat over high heat until boiling, turn to low and cook covered for 40-45 minutes.
Heat half the oil in a 12″ skillet until wisps of smoke appear. Add beef strips and fry until half pink, add garlic and contiue until pink just disappears. Set aside beef into a bowl.
Add the rest of the oil and heat until smoking, add onions and salt saute until soft and taking on some brown edges(about 4-5 mins). Add carrot and cook until softening(1-2 mins). Stirring or toosing frequently add peppers. When peppers are slightly soft readd the beef and stir.
Mix the chicken broth and oyster sauce in a small bowl, stir quickly into the pan. cook until bubbling serve over brown rice.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.