I love take out food, but I don't like the price. The other day I was in the mood for some hibatchi but didn't want to fork over the $10 for one serving of salad, rice, veggies, and meat. However I did remember that I had some bottom round steaks in the freezer that needed to be cooked, since it was already late I figured I could go ahead and prepare them for the next day's dinner and that would allow the meat to be marinated.
Beef and Veggies over Brown Rice
-Salt & Pepper
-Beef (either round steak or flank steak)
-vegetables (mushrooms, broccoli, carrots, etc)
Defrost the meat, as soon as it was thoroughly defrosted I sliced the steaks into thin strips, made the marinade, and combined both in a zip top bag. I left my meat marinating until the next evening, almost 24 hours. When I was ready to cook, I added peanut oil to my wok pan and heated it over med-high head. I added a teaspoon of garlic and then the meat. As the meat started to cook I sliced some baby bella mushrooms and added them into the leftover marinade mixture, (you can use any veggie here I was just in a mushroom mood!). At this time I started to cook the rice according to the package. After the meat is almost done remove from pan and set aside. Add the veggies with the sauce and cook on medium heat for a minute or so, remember to stir so they don't stick, then add the meat back to the pan and set heat to low. By this time your rice should almost be done. While waiting for the rice to finish you can make a quick salad using spinach, sundried tomatoes, and a feta or goat cheese, topped with your favorite Asian dressing. I love the honey-ginger dressing by Makoto that's in the produce section. By the time you have the salad made your rice should be ready to serve. I serve my Stir-Fry in deep bowls placing the rice on the bottom, then the beef and veggie mixture topped with the sauce. It's delicious! :)