Rainbow Stir Fry with Rice


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Rainbow Stir Fry with Rice
  • 1 cup 15-minute brown rice
  • 1 small onion, diced
  • 2 cups beef broth
  • 1 tsp garlic powder
  • 1 tsp dried onion flakes or onion powder
  • 1 cup frozen peas, thawed
  • 1 lb (500 g) Lean Ground Beef
  • 3 cups frozen Asian veggie mix
  • ½ tsp garlic powder
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp cornstarch
  • 1 tbsp Worcestershire sauce
  1. Mix together rice, onion, broth, garlic powder and onion powder in a medium-sized saucepan. Bring to a boil over high heat. Reduce heat to low and cover with a tight-fitting lid. Cook for 15 minutes or until all liquid has been absorbed. Remove from heat, mix in peas, cover and let stand for 10 minutes.
  2. Meanwhile, in medium nonstick skillet cook ground beef over medium-high heat for 8 minutes, breaking the beef apart with the back of a wooden spoon. Mix in frozen vegetables and cook for 2 minutes.
  3. Whisk garlic powder, soy sauce, honey, cornstarch and Worcestershire sauce in a small bowl. Pour into the skillet with the ground beef mixture. Cook stirring for 3 minutes or until sauce is bubbling and thickens. Add beef and vegetable mixture to rice.



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