AuthorKevin PetrizioRice bowls are all the rage. A quick, flavorful stir-fry served over a bowl of rice is so easy to makes and satisfying to eat. I served mine on a dish for photographic purposes, but usually I make it in a bowl. Also, I usually replace the bell pepper with hot peppers for a kick. The crunchy cabbage and the spicy peppers make this an enjoyable dish all around.
Preheat wok over high heat.
When wok is HOT, add 2 teaspoons of oil, half of the spice mix and all of the thinly sliced beef.
Stir for a few minutes until the beef is completely brown and cooked through.
Remove beef from pan and set aside.
Add remaining oil and spice mix along with the vegetables and garlic.
Stir for about 2-3 minutes to allow the vegetables to soften a bit. I like a little crunch to my stir-fry, but if you want softer veggies, just cook them a few minutes longer. Keep stirring so they don't burn.
When done, add beef back into the wok, turn off the heat and stir in the apple cider vinegar.
Add 1/4 cup of rice to a bowl and top with half of the stir-fry.
This recipe makes 2 servings
Count each serving as: 1 protein, 2 Veggies 1 starch 1 Fat
Ingredients
Directions
Preheat wok over high heat.
When wok is HOT, add 2 teaspoons of oil, half of the spice mix and all of the thinly sliced beef.
Stir for a few minutes until the beef is completely brown and cooked through.
Remove beef from pan and set aside.
Add remaining oil and spice mix along with the vegetables and garlic.
Stir for about 2-3 minutes to allow the vegetables to soften a bit. I like a little crunch to my stir-fry, but if you want softer veggies, just cook them a few minutes longer. Keep stirring so they don't burn.
When done, add beef back into the wok, turn off the heat and stir in the apple cider vinegar.
Add 1/4 cup of rice to a bowl and top with half of the stir-fry.
This recipe makes 2 servings
Count each serving as: 1 protein, 2 Veggies 1 starch 1 Fat
