Dairy-Free Beef Stir-Fry with Brown Rice

Instructions

1. 1In a medium saucepan with a lid, combine the 1 cup of brown rice with 2 cups of water. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C). Once boiling, reduce the heat to low, cover the saucepan, and simmer for 35-45 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes.
2. 2Slice the about 450 g beef sirloin against the grain into 0.635 cm (0.6 cm) thick strips, about 5.08 cm (5 cm) long. In a medium bowl, toss the beef strips with the 1 tbsp cornstarch until evenly coated.
3. 3In a separate small bowl, whisk together the 1/4 cup tamari, 2 tbsp rice vinegar, 1 tbsp maple syrup, 2 cloves of minced garlic, and 1 tsp of grated ginger to create the sauce.
4. 4Slice the 1 red bell pepper, 1 yellow bell pepper, and 1 orange bell pepper into 0.635 cm (0.6 cm) thick strips, about 5.08 cm (5 cm) long.
5. 5Heat the 1 tbsp sesame oil in a large 30.48 cm (30 cm) skillet or wok over high heat (approximately 190.6-204.4°C / 190-205°C). Add the cornstarch-coated beef strips and stir-fry for 3-5 minutes, until the beef is browned on all sides and cooked through, reaching an internal temperature of 63°C when measured with a meat thermometer.
6. 6Add the 1 cup broccoli florets, the sliced bell peppers, and the 1 cup snap peas to the skillet with the beef. Continue to stir-fry for 4-6 minutes, until the vegetables are crisp-tender and brightly colored.
7. 7Pour the prepared sauce over the beef and vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients. Serve the Dairy-Free Beef Stir-Fry immediately over the cooked brown rice.

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