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10 cups brown rice
20 cups water
1/2 cup and 2 tablespoons cornstarch
3 tablespoons and 1 teaspoon white sugar
1-3/4 cups and 2 tablespoons soy sauce
1-1/4 cups white wine
1/4 cup and 1 tablespoon minced fresh ginger
5 pounds boneless beef round steak, cut into thin strips
1/4 cup and 1 tablespoon vegetable oil

15 cups broccoli florets
10 carrots, thinly sliced
5 (6 ounce) packages frozen pea pods, thawed
1/2 cup and 2 tablespoons chopped onion
5 (8 ounce) cans sliced water chestnuts, undrained
5 cups Chinese cabbage
10 large heads bok choy, chopped
1/4 cup and 1 tablespoon vegetable oi


Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

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