1 cup brown rice (I use the boil-in-a-bag variety)
2 t. olive oil1 pound steak, trimmed and cut into thin strips
4 garlic cloves, thinly sliced
1 T. fresh ginger, minced, peeled
1 lb asparagus spears, trimmed and cut into 2-inch pieces
1 c. sugar snap peas
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
3/4 c. chicken broth
1 T. reduced-sodium soy sauce
Heat a large, deep non-stick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus, peas and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, and 3 minutes longer. Serve with cooked rice.
Side note: while I was typing this out, Mr. B. snuck up behind me and read over my shoulder. He tapped the screen and said, "That stuff's good." while he walked out of the room. This, from a man that views "food as fuel" and has no grasp on the term foodie or why I have such an obsession with wonderful meals. Glory.