Sautéed beef with vegetables and basmati rice

 

Ingredients:

• 500g beef sirloin, sliced
• 200g basmati rice
• 150g bell peppers, sliced (mixed colors)
• 100g carrots, julienned
• 100g zucchini, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon ginger, minced
• 300ml beef broth
• Fresh parsley for garnish

Kitchen Tools Needed:

• Large skillet or wok
• Pot for rice
• Cutting board
• Knife
• Measuring spoons
• Serving spoon

Instructions:

• Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions, typically in a pot with 400ml of water, bringing it to a boil, then simmering for about 15 minutes until fluffy.
• In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat.
• Add the sliced beef sirloin to the skillet and season with salt, black pepper, and ginger. Sauté for about 5-7 minutes until browned and cooked to your liking. Remove the beef from the skillet and set aside.
• In the same skillet, add the sliced onion, garlic, bell peppers, carrots, and zucchini. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
• Return the beef to the skillet with the vegetables. Pour in the soy sauce and beef broth, stirring to combine. Cook for an additional 3-5 minutes until everything is heated through and the sauce has slightly thickened.
• Serve the beef and vegetable mixture over a bed of basmati rice. Garnish with fresh parsley.

Macros:

• Total Calories: 800
• Carbs: 70g
• Proteins: 40g
• Fats: 25g