1 pouch (10 ounces) frozen brown rice 

1 sirloin or top round steak (8 ounces, 3/4″ thick), thinly sliced 

2 T. reduced-sodium soy sauce, divided 

2 tsp. canola oil 

1 bag (14 ounces) frozen asian vegetable mix or stir-fry vegetable 

1 T. finely chopped fresh ginger 

2 tsp. finely minced garlic 

1/2 C. diagonally sliced scallions 

1/2 C. coarsely chopped dry-roasted unsalted peanuts 

 

Cook the rice according to the package directions. Set aside. Meanwhile, in a bowl, combine the steak with 1 T. of the soy sauce. Toss to mix. Heat a wok or large skillet over high heat. Add the oil. Place the steak in a single layer and cook without stirring, for 1 minute, to brown. Cook 1 more minute, stirring once or twice, until all the pink in the meat is gone. With a slotted spoon or tongs, transfer the meat to a clean dish and set aside. Add the frozen vegetables to the pan. Cook over medium heat, stirring constantly, for about 5 minutes or until the vegetables are tender. Add the ginger and garlic to the pan and stir-fry for 30 seconds. Add the steak, scallions, peanuts, rice, and the remaining 1 T. soy sauce. Cook, stirring, for about 2 minutes, or until heated through.