Peppered Beef & Snow Peas with Baked Brown Rice

Make the Brown Rice Bake:

Preheat oven to 340F. Combine brown rice, chicken broth, water and salt in an 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork. Keep warm until ready to serve.

For stir-fry:
In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes. Add steak strips to the marinade and toss to coat.

In a large family-sized skillet, heat 2 Tablespoons of oil over high heat. Add snow peas and cook 1-2 minutes. Remove peas from skillet and set aside.

Heat 2 more Tablespoons of oil. Add beef strips and green onion to skillet (squeeze steak strips out to leave as much of the marinade in the bowl as possible). Cook on one side for 1 minute without disturbing. Flip and cook an additional 30 seconds to 1 minute until no longer pink. Remove from skillet and set aside with snow peas.

Using the same skillet, pour in the remaining marinade and add 5 Tablespoons of water. Allow marinade to come to boil until thickened. (get it nice and hot to kill any raw meat germs). Once the sauce starts to thicken, return peas and beef to skillet and toss with sauce.

Serve over baked brown rice. YUMMY!

Recipe from One Lovely Life.